ALMOND CUPCAKES Ingredients: Eggs Cream of tartar Granulated sugar All-purpose flour Baking powder Salt Vegetable Oil

Milk Vanilla Almond extract 7 pcs. (separated) 1.5 g 300 g (divided) 245 g 10 g 2g 120 g 180 g 9g 4g

Procedure: 1. Separate the eggs carefully; even a small amount of yolk in the whites will prevent them from beating up properly. 2. 3. In a large mixing bowl, beat the egg whites with the cream of tartar or lemon juice until foamy. Gradually add cup of the sugar and continue beating until stiff and glossy. Set aside. Whisk together the remaining 1 cup sugar with the flour, baking powder and salt. In a separate bowl, beat theoil, milk, egg yolks and flavorings until pale yellow. Add the dry ingredients and beat until well blended, about 2 minutes at medium speed using a stand mixer, or longer with a hand mixer. Gently fold in the whipped egg whites, using a wire whip or cake

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blender. Be sure to scrape the bottom of the bowl so the batter is well-blended. Pour the batter into a muffin pan lined with muffin cups. 8. Bake the cupcake in a preheated 325 degree Fahrenheit oven. Its done when a finger gently pressed in the middle doesnt leave a print.