• 12 regular cupcakes / 350 degree oven

INGREDIENTS:
2 eggs, room temp
1/2 cup almond meal
1/2 cup almond flour
1/2 cup powdered sugar
3 tablespoons flour
2 egg whites
1/8 teaspoon cream of tarter
1/8 teaspoon salt
1 tablespoon sugar
2 tablespoons butter, melted and cooled

FROSTING:
3 tablespoons butter or margarine, softened
2 1/4 cups confectioners' sugar
2 tablespoons lemon juice
3/4 teaspoon vanilla extract
1/4 teaspoon grated lemon peel
1 tablespoon milk

DIRECTIONS:
1. Beat 2 eggs for 2-3 minutes.

2. Add almond meal and flour. Sift in powdered sugar and flour.

3. Beat until combined.

4. In another bowl, beat egg whites with the whisk attachment until foamy.

5. Add cream of tarter and salt and whisk until soft peaks form.

6. Gradually add sugar and whisk on high until stiff peaks form.

7. Stir in one third of the egg whites into the batter mixture.

8. Fold the batter mixture gently into the egg whites. Then fold in butter.

9. Scoop into cupcake papers about half full (we don't want the cupcakes to come out over the top as we want to pour ganache into them).

10. Bake for 12-15 minutes until a cake tester comes out clean.