Cook Yourself Thin Vanilla Cupcakes

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 3 large egg whites
• 1 cup sugar
• 1 pinch salt
• 3/4 teaspoon vanilla extract
• 1/2 finely grated lemon, zest of
• 1 1/4 cups all-purpose flour
• 1/2 cup finely ground almonds
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 eggs
• 3/4 cup sugar
• 2 teaspoons vanilla extract
• 1 1/4 cups peeled zucchini, finely grated

Recipe

• 1 for the frosting: combine the egg whites, sugar, salt and vanilla extract in a heatproof bowl and set over (not in) a pan of simmering water.
• 2 stir continuously over heat until the mixture is warm and the sugar is completely dissolved, 1 to 2 minutes.
• 3 remove the bowl from the heat. using an electric mixer, beat on high until the mixture is entirely cooled, glossy and stiff, about 7 minutes.
• 4 blend in the lemon zest until smooth — once smooth, take care not to overbeat or the mixture will get lumpy. let frosting set and cool in the refrigerator (at least 30 minutes), while making the cupcakes.
• 5 for the cupcakes: whisk together the flour, almonds and baking powder. in another bowl, beat the eggs, sugar, salt and vanilla with a mixer until thick and light-colored, about 4 minutes.
• 6 beat in the zucchini on low speed until fully incorporated.
• 7 add the dry ingredients and beat on low speed until fully incorporated, scraping down the bowl once with a spatula during beating. use a 1/3-cup measure to spoon into the muffin cups.
• 8 bake at 350 until a toothpick inserted into the center comes out clean, about 20 to 25 minutes, turning the pan midway through baking. transfer cupcakes out onto a wire rack and cool completely before icing with the chilled frosting.