80g egg yolks (approximately 4 egg yolks )
80g egg whites (4 eggs whites approx) – at room temperature
70g CSR caster sugar (a)
Pinch of cream of tartar
85g CSR caster sugar (b)
10g lime zest
5g fresh chopped mint
5g baking powder
160g plain flour
125g unsalted butter
250g CSR icing sugar
60g unsalted butter, softened
3 tbsp fresh lemon juice
1 tsp lemon zest
Pre-heat the oven to 170°C. Line a cupcake tin with squares of baking paper.
Whisk the egg yolks, lime zest, chopped mint and caster sugar (a) in a mixer with a whisk attachment until light and creamy. Separately whisk the egg whites and cream of tartar in a mixer and, when it reaches a soft peak, slowly add the caster sugar (b).
Add the egg yolk mixture and combine before folding through the sieved dry ingredients by hand with a spoon. Lastly melt the butter and add a small amount of the cake mixture to the butter before mixing it through the rest of the cake mixture.
Place a generous tablespoon of mixture into each paper lining and bake at 170°C for 12 – 15 minutes or until it bounces back when touched.
Combine the icing sugar and butter until smooth, then add in the lemon juice and zest. Drizzle on top of the cupcakes once cool.