Name: Citrus cupcakes
Yield: 16
Cuisine: European
Ingredients: 80 ml (1/3 cup) unflavored avocado oil, plus 50 ml to coat the pan; 4 eggs, yolk and white separated; 120 ml (8tbsp.) water; 200 g (400 ml) cake flour; 200 g (250 ml) sugar; 10 ml (2 t) baking powder; A pinch of salt; Grated rind of one lemon; Icing; 375 ml (1 1/2 cups) castor sugar; 2 cups (500 ml) water; 2-3 oranges, cut in thin slices

Recipe: Vickie de Beer. Image Neville Lockhart

Citrus cupcakes

Serves: 16 Nutrition facts: 200 calories 20 grams fat

Ingredients

80 ml (1/3 cup) unflavored avocado oil, plus 50 ml to coat the pan
4 eggs, yolk and white separated
120 ml (8tbsp.) water
200 g (400 ml) cake flour
200 g (250 ml) sugar
10 ml (2 t) baking powder
A pinch of salt
Grated rind of one lemon
Icing
375 ml (1 1/2 cups) castor sugar
2 cups (500 ml) water
2-3 oranges, cut in thin slices

Instructions

Preheat the oven at 190 °C. Coat a muffin pan with the extra avocado oil.

Beat 80 ml avocado oil, and egg yolks slightly until just mixed. Add the water and mix.
Sift the cake flour, 1/3 of the sugar, the baking powder, and salt together. Mix into the egg mixture and beat quickly for 1 minute. Set aside.
Beat the egg whites until foamy. Add the rest of the sugar and beat until it forms soft peaks. Fold the egg whites into the batter and spoon into prepared muffin pans. Bake for 15-29 minutes or until light brown.
Icing: Heat the castor sugar and water until the sugar is dissolved. Simmer for 5 min (do not stir) until it is a syrup. Simmer the orange slices in the syrup until soft (about 1 hour). Place a slice of orange on each cupcake and pour the syrup over.