Step 1

1st Part

Step 3

In a pan on medium heat, add the butter and melt completely. Once melted add the milk and sugar. Stir and cook until all the sugar has melted. Switch off the gas and let this mixture cool a bit (you want this mixture to be warm, not hot)

Step 5

Combine the milk & butter mixture with the flour. Mix well. Add the egg yolks, vanilla essence, and lemon zest. This mixture should turn smooth

Step 7

2nd Part

Step 9

Using a beater, beat the egg whites and cream of tartar on medium speed. Add the castor sugar to it and beat gradually until you form stiff peaks

Step 11

Combine both the mixtures together (egg yolk mixture + egg whites mixture)

Step 13

Make sure to fold the egg whites mixture carefully. You do not want to be rough while doing so.

Step 15

Once both the mixtures are well combined pour the batter in mini cupcake liners and fill each up to 3/4 part of the liner with the cupcake batter. Once all the liners are filled tap the baking tray to remove any excess air bubbles from the batter and smoothen the top of each cupcake batter using the back of a spoon

Step 17

Bake the cupcakes immediately in a preheated oven at 160 degrees C for 20-30 mins on top and bottom mode. The cupcakes should feel bouncy but firm on the top when touched (do not insert a toothpick as this would deflate the cupcakes)

Step 19

Once out of the oven let the cupcakes sit untouched for 10-15 mins and then consume