Ingredients
¾cupgranulated sugar,plus 2 tbsp
½cupcake flour
¼tspsalt
6egg whites,at room temperature
2½tbspwarm water
½tsplemon extract
1tsplemon zest
¾tspcream of tartar
1½cupsheavy whipping cream
6ozcream cheese,softened
1tsplemon extract,to taste
1tsplemon zest
½cuppowdered sugar
lemon slices and pomegranate arils,for decorating, optional
Preparation
Preheat oven to 350 degrees F.
In a food processor, pulse sugar for about 2 minutes until super fine. Alternatively, use caster sugar.
In a mixing bowl, sift together half of the sugar, the cake flour, and the salt.
In a large mixing bowl, whisk together egg whites, water, lemon extract, lemon zest, and cream of tartar for about 2 minutes until well combined.
Switch to a hand mixer and whip mixture on medium speed while slowly adding remaining sugar to the mixture, until medium peaks form (scrape off zest from blenders if it stuck.)
Sift just enough of the flour mixture in to evenly dust the top of the egg white mixture and using a spatula, gently fold the flour layer into the egg white mixture. Continue this process until all of the flour mixture has been incorporated.
Divide batter among paper-lined muffin cups, filling each cup nearly full. Bake in preheated oven for 18 to 20 minutes until golden and toothpick inserted into the center comes out clean.
Cool completely then spread cream cheese whipped cream over cupcakes just before serving and garnish with lemon slices and pomegranate seeds if desired.
In a mixing bowl, whip heavy cream until soft peaks form.
In a separate mixing bowl, whip cream cheese along with lemon extract and lemon zest until light and fluffy.
Add cream cheese to whipped cream along with powdered sugar and whip until stiff peaks form (scrape off zest from blenders if it stuck and add to mixture).
Store in refrigerator.
