for the sweet and the sour

 LEMON, KIWI & MERINGUE CUPCAKES

INGREDIENTS:

• 1.5 cup flour
• 4 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 cup natural yoghurt
• 3 tablespoons lemon juice
• 3 tablespoons vegetable oil
• 2 eggs
• 3 tablespoons lemon zest
• 2 kiwis
• 2 egg whites
• 0.5 cup caster sugar

INSTRUCTIONS:

1. In one bowl combine the flour, brown sugar and baking powder. 
Whisk together the yoghurt, juice, oil and eggs in another separate bowl.

2. Add the liquid ingredients to the dry ones and stir until roughly combined. Fold in the lemon zest.

3. Fill paper liners with the batter and put diced kiwi on top.

4. Beat the egg whites, adding the caster sugar in the end.

Top the cupcakes with the meringue.

BAKE:   27 min.   140° C