LEMON CUPCAKE

* ½ cup ( 1 stick) unsalted butter, cubed
* ½ cup raw sugar
* Finely grated zest of 1 lemon
* 2 medium eggs, separated
* 5 tablespoon milk
* 1 cup flour, sifted with 1 tsp baking powder
* ¼ tsp salt

For frosting:

o 1 ¼ cup confectioners sugar, sifted
o 2 tbsp fresh lemon juice strained

Directions:

* Preheat the oven to 350 F
* Cream the butter and sugar in a food processor until almost white. Incorporate the lemon zest and egg yolks, then the milk ( it may look curdled at this point) . Transfer the batter to a large bowl. Sift the flour and baking powder twice, then fold them, a third at a time, into the batter, as lightly as possible, followed by the second half. Arrange paper cups inside a muffin tray and fill two thirds full with batter.
* Bake for 17-20 minutes until risen and springy to the touch. Remove and let cool.
* For frosting, blend the confectioner’s sugar with lemon juice, and tint it pale yellow with a little coloring. Smooth a heaping teaspoon of frosting on each cake. Let set for about an hour.