These are wonderfully light, soft, souffle-like cupcakes that can be frosted or filled. This recipe tickles my inner science nerd because there is a step where you see the chemical reaction of the lemon juice and baking soda working together to lighten the batter, almost magically. So, suffice to say, this recipe is fun for the kid in everyone!
How did this recipe become a science experiment? When you add the lemon juice (which contains citric acid) to the baking soda (sodium bicarbonate), gas bubbles form (the gas is carbon dioxide). I’ll refrain from including the chemical formula in this post (can you tell I majored in chemistry?)
To fill the cupcake, take a small paring knife, and gently cut a hole in the center of the cupcake about midway through the cupcake so you can pull the cut hole or plug out of the cupcake, temporarily. Then take a tablespoon or so of your favorite filling (such as lemon curd or strawberry jam) and place it in the hole. Finally, take the plug of cupcake you cut out of the center and place it back in place, pressing gently to force the filling to spread into the cupcake. Voila! It fits well and it’s hard to notice you’ve tampered with the cupcake because the top is uneven anyway.
Fluffy Cupcakes (makes about 8 cupcakes)Updated on 11/1/12: Added 1 tablespoon of vanilla extract.
- 3 large eggs
- 4 tablespoons of honey (changed from 3 tablespoons)
- 1 teaspoon of baking soda
- 1 teaspoon of vinegar
- 1 tablespoon of lemon juice
- 1/4 cup of cooking oil (or melted butter)
- 1 tablespoon of vanilla extract
- 1 cup of almond flour (finely ground, blanched almonds)
- Preheat the oven to 350 degrees F.
- Separate the egg yolks and whites. Place the yolks in a separate mixing bowl, and then beat the egg whites with the vinegar until stiff peaks form.
- To the yolks add the honey, baking soda, oil, and vanilla and then blend well with a whisk. Next, get ready as you witness the rise of your batter by adding the lemon juice and beating the mixture until well blended. Finally, add the almond flour to the mixture and blend until well combined.
- Now fold the whipped egg whites into the yolk mixture until well blended.
- Prepare a cupcake pan with baking cups and fill each cup to the top.
- Bake for about 17 minutes, or until the cupcakes have risen, and are golden brown on top and springy to the touch.
- Cool the cupcakes. As they cool, the top will deflate a bit, but they will maintain their springy, light texture.
- Frost or fill, and enjoy!