Classic Lemon Cupcakes

• 1 34 cups cake flour, sifted
• 2 teaspoons baking powder
• 14 teaspoon salt
• 34 cup milk
• 2 teaspoons lemon extract
• 1 14 cups sugar
• 12 cup unsalted butter, room temperature (1 stick)
• 3 egg whites

1. Preheat the oven to 350 degrees and prepare muffin pans with nonstick spray and flour.
2. Resift the sifted cake flour with the baking powder and salt.
3. Combine the milk and lemon extract.
4. Cream the sugar and butter until fluffy.
5. Alternating the flour mixture with the milk mixture, blend half of one, then the other into the butter mixture.
6. Mix well after each addition and repeat.
7. Mix until well blended.
8. In a separate bowl, beat the egg whites until stiff, but not dry.
9. Fold them into the batter.
10. Pour the batter into the muffin pans, filling at least halfway.
11. Bake for 15 to 20 minutes, until the cakes test done.
12. Remove the pans and turn out the cupcakes onto a wire rack to cool.

cake flour, baking powder, salt, milk, lemon, sugar, unsalted butter, egg whites

Taken from www.food.com/recipe/classic-lemon-cupcakes-355135 (may not work)