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Lemony Nut Cup Cakes ( Appertisers / Baked / Tea-Coffee-Time )

1/2 cup sugar
2 egg yolks
1/2 cup butter, melted and cooled
1/2 tsp grated lemon peel
1 tbsp lemon juice
1/2 tsp vanilla essence
1/2 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/8 tsp salt
1/4 cup chopped toasted almonds
2 slightly beaten egg whites

Beat well sugar and yolks. Add cooled butter, lemon peel, lemon juice and vanilla. Combine well. Preheat oven to 180'C. Mix flour, baking powder, bicarbonate of soda and salt. Sprinkle this mixture over egg yolk mixture; gently fold in. Fold in almonds. Gently stir in egg whites. Spoon batter into paper cup moulds, filling each about half full. Bake for 10 to 12 minutes or until edges are golden. Cool completely.