Lemony Lemon Cakes!!!

This recipe will require about 30 minutes in the kitchen to prepare, it is so deliciously lemony that I wanted to share it! It is also lower calorie than many sweet treats (though it is still sugary...).

This recipe will yield 12 cupcakes and enough icing for 15-18 cupcakes.

Cake Ingredients:

• 2 tsp, Pure Lemon Extract
• 0.88 cup (30g), Cake and Pastry Flour Enriched Pre-Sifted
• 1 tsp, Clabber Girl
• 1/3 cup, Milk
• 1/8 tsp, Salt
• 2/3 cup(s), Sugar
• 2 tbs, Butter
• 2 Egg Whites

Directions:

1. Preheat to 350. Bake time is approximately 15-18 minutes.
2. Line cake papers into your muffin pan.
3. Cream the butter with the sugar.
4. Mix other dry ingredients with creamed sugar.
5. Beat egg whites until stiff. 
6. Fold egg whites into the mixture.
7. Add the lemon extract and milk to the mixture and blend until well mixed.
8. Scoop the mixture evenly into the cake papers (filling at least half way but not to the top).

Icing Ingredients:

• 1/4 cup, Water
• 2/3 cup Granulated Sugar
• 2 Egg Whites
• 2/3 tsp, Leavening agents, cream of tartar
• 1 tsp, Pure Lemon Extract 

Directions:

1. Add the water and sugar to a sauce pan and cook on the stove top. I like to stir the mixture frequently and wait until it begins to boil and bubble a bit.
2. Add the lemon extract to the mixture as you are taking it off the stove.
3. Beat the egg whites and cream of tarter until stiff peaks form.
4. Slowly add in the liquid mixture while continuing to beat the mixture. This may take 7-10 minutes. If it is not staying fluffy, slowly add a bit more of the cream of tarter to the mixture.
5. Add a generous amount to your cooled lemon cakes.