3/4 c. sugar
1/4 c. unsalted butter
2 egg whites
1 c. flour, sifted
2 tsp. low-sodium baking powder
1/2 c. low-sodium non-fat dry milk, reconstituted
1 tsp. vanilla
2 tsp. lemon extract
2 tbsp. lemon rind

Cream sugar and butter; add egg and mix well. Combine dry ingredients and blend into creamed mixture alternately with milk. Add vanilla, lemon extract, and rind; stir into mixture. Fill papered cupcake tins 1/2 to 2/3 full. Bake at 350 degrees for 20 minutes. Sprinkle with powdered sugar after cooled. Yield: 12 cupcakes.