Citrus Pudding Cupcakes

Ingredients:

• 3/4 cup sugar + extra for sprinkling
• 3 large eggs (separate the yolks from the whites)
• 1/4 tsp cream of tartar
• 0.5 cups premium flour
• 1/4 teaspoon salt
• 0.5 cups of sour milk or kefir
• 1.5 tbsp grated lemon zest + 3 tbsp juice
• 1.5 tbsp grated lime zest + 3 tbsp juice
• Unsalted butter, to grease the pan

Preparation:

1. Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin and sprinkle enough sugar into each cup to cover the bottom.
2. In a large bowl, beat the egg whites and cream of tartar with a mixer on medium-high speed until stiff peaks form, about 6 minutes.
3. In a medium bowl, combine the sugar, flour, and salt. In a large bowl, combine the buttermilk, egg yolks, 1 tablespoon each of lemon and lime zest, and the lemon and lime juice; fold in the flour mixture. Fold in the beaten egg whites with a rubber spatula to distribute evenly.
4. Divide the batter among the muffin tins, place the muffin tin in a roasting pan, then place it in the oven. Pour enough hot water into the roasting pan to come halfway up the muffin tin. Cover the roasting pan tightly with foil.
5. Bake until puffed and set, about 20 minutes. Remove the foil and continue baking until golden brown, another 12-15 minutes. Let cool in the pan for 10 minutes.
6. Then, carefully loosen the cakes from the sides of the pan using a spatula and invert them onto a serving plate. Sprinkle the top with 0.5 tablespoons of lemon and lime zest.