Lemon cupcakes

Ingredients:

• 100 g of sugar
• 3 tbsp. premium flour
• 1.5 tsp finely grated lemon zest
• A pinch of salt
• 3 tablespoons freshly squeezed lemon juice
• 160 ml semi-skimmed milk 3%
• 1 large egg at room temperature, whites separated from yolks
• A large handful of assorted fresh or frozen berries (such as raspberries, blueberries, and blackberries)

Preparation:

1. Preheat oven to 175°C. Grease four 150ml ramekins and sprinkle them with sugar, removing any excess. Place them in a large dish (such as a baking dish).
2. Spread the berries evenly over the bottom of each ramekin.
3. Combine sugar, flour, lemon zest, and salt. Add lemon juice, semi-skimmed milk, and egg yolks. Whisk until smooth. Beat 2 egg whites until soft peaks form when the whisk is lifted. Fold them into the batter until fully combined.
4. Divide the mixture among the ramekins. Pour boiling water into a large bowl and bake for about 35 minutes, until golden brown on top. Let the cupcakes cool in a water bath for 15 minutes.
5. Then remove the ramekins and either continue cooling on a wire rack or invert the cakes onto a plate so the berries and lemon sauce are on top. Serve warm or at room temperature.