Lemony Almond Mini Cupcakes (Sonseca Delights)

1. Preheat the Oven

Preheat your oven to 350°F (175°C) to ensure it’s ready for baking once your batter is prepared.

2. Beat Egg Whites

In a medium bowl, beat the egg whites from two of the eggs along with the fresh lemon juice using an electric mixer. Gradually add ¼ cup of the superfine sugar while continuing to beat until stiff peaks form.

3. Prepare Yolk Mixture

In a separate large bowl, combine the 5 egg yolks, the remaining egg white, and ¾ cup of superfine sugar. Beat this mixture until it turns a pale cream.

4. Add Lemon Zest and Cornstarch

Once the yolk mixture is pale and creamy, beat in the grated zest of one small lemon and the cornstarch.

5. Mix in Ground Almonds

Mix in the ground almonds to form a thick paste. If you find the mixture too dry, add 1-2 tablespoons of water to achieve the right consistency.

6. Fold in Egg Whites

Gently fold the beaten egg whites into the almond mixture.

7. Fill and Bake

Spoon the batter into small cupcake liners, filling each one about three-quarters full. Arrange the filled liners on a baking sheet and place it in the preheated oven. Bake for 10 to 13 minutes, or until the tops are soft when lightly pressed.

8. Dust with Confectioners’ Sugar

As soon as you remove the cupcakes from the oven, dust them with confectioners’ sugar.

9. Cool and Enjoy

Let the cupcakes cool slightly before enjoying these little bites of lemony almond bliss.