Citrus Pudding Cupcakes
Votes: 1
Time: 1 hour.
Complexity: easily
Quantity: 12 cakes
Complexity: easily
Quantity: 12 cakes
Nutritional value per serving:
Serving size: 1 of 6 servings
Calories 192, total fat 4 G., saturated fats 2 G., proteins 5 G., carbohydrates 36 G., fiber 1 G., cholesterol 96 mg, sodium 172 mg, sugar 26 G.
Serving size: 1 of 6 servings
Calories 192, total fat 4 G., saturated fats 2 G., proteins 5 G., carbohydrates 36 G., fiber 1 G., cholesterol 96 mg, sodium 172 mg, sugar 26 G.
After a hearty holiday dinner, delight your guests with these light and tender pudding cupcakes with a vibrant citrus flavor that will perfectly refresh your taste buds. To make them, beaten egg whites separately and gently fold them into the batter, creating a fluffy texture on top and a creamy bottom. Turn the cupcakes over when serving, and the cream will be on top. Sprinkle with citrus zest and enjoy!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 cup sugar + extra for sprinkling
- 3 large eggs (separate the yolks from the whites)
- 1/4 tsp cream of tartar
- 0.5 cups premium flour
- 1/4 teaspoon salt
- 0.5 cups of sour milk or kefir
- 1.5 tbsp grated lemon zest + 3 tbsp juice
- 1.5 tbsp grated lime zest + 3 tbsp juice
- Unsalted butter, to grease the pan
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Recipes with similar ingredients: premium flour, sour milk, kefir, eggs, cream of tartar, lime zest, lemon zest
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin and sprinkle enough sugar into each cup to cover the bottom.
- In a large bowl, beat the egg whites and cream of tartar with a mixer on medium-high speed until stiff peaks form, about 6 minutes.
- In a medium bowl, combine the sugar, flour, and salt. In a large bowl, combine the buttermilk, egg yolks, 1 tablespoon each of lemon and lime zest, and the lemon and lime juice; fold in the flour mixture. Fold in the beaten egg whites with a rubber spatula to distribute evenly.
- Divide the batter among the muffin tins, place the muffin tin in a roasting pan, then place it in the oven. Pour enough hot water into the roasting pan to come halfway up the muffin tin. Cover the roasting pan tightly with foil.
- Bake until puffed and set, about 20 minutes. Remove the foil and continue baking until golden brown, another 12-15 minutes. Let cool in the pan for 10 minutes.
- Then, carefully loosen the cakes from the sides of the pan using a spatula and invert them onto a serving plate. Sprinkle the top with 0.5 tablespoons of lemon and lime zest.
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