Yield 12 – from Deceptively Delicious by Jessica Seinfield
These are so light and airy…No need for frosting; a shake of confectioners’ sugar makes a pretty finish.
- 5 large egg whites
- 3/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup all purpose flour
- 1/2 cup sugar
- 1/4 cup yellow squash puree*
- 1 teaspoon pure lemon extract
- 1 teaspoon grated lemon zest
Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper baking cups.
In the bowl of an electric mixer, combine the egg whites, cream of tarter, and salt. Beat until the egg whites double in volume and stiff peaks form, 4 to 5 minutes. Add the flour, sugar, squash puree, lemon extract and zest, using a rubber spatula, gently fold in these ingredients into the egg whites just until combined.
Divide the batter among the muffin cups and bake until the tops of the cupcakes are lightly browned and spring back to the touch, 18 to 20 minutes. Turn cupcakes out onto a rack to cool. Dust with confectioners’ sugar just before serving.
Store in an airtight container at room temperature for up to 2 days, or wrap individually and freeze for up to a month.
*To make squash puree, trim off the ends and cut into 1-inch pieces. Steam for 6-8 minutes. Puree in food processor or blender, for about 2 minutes, until smooth. Puree can be frozen in recipe size portions for future use.