Lemon meringue cupcakes (gluten and dairy free)

Published on Tuesday 15th September 2015 by DJ Kirkby

lemon meringue cupcakesLemon Filling:

3 egg yolks (reserve whites for meringue)

170g brown caster sugar

3 tbsp cornflour

pinch of salt

90ml lemon juice

2 tbsp. lemon zest, loosely packed

200ml water

 

Cupcakes:

125g dairy free margarine (I use Pure or Vitalite)

125g brown caster sugar

125g self raising gluten free flour (I use Doves Farm)

pinch of salt

2 eggs

1tbsp vanilla

 

Meringue:

3 egg whites

1/4 cup sugar

 

1) Turn oven on, begin heating up to 160 degrees C

2) Make lemon filling: In small saucepan over low heat, whisk egg yolks, sugar, flour, and salt; whisk in lemon juice, lemon zest, water, and melted butter; increase heat to medium and, whisking constantly, cook until lemon filling is smooth and thick, about 7 – 10 minutes; remove from heat and set aside

3) Make cupcakes: In medium bowl, beat butter and sugar until very soft (about 2-3 mins with a wooden spoon or 1-2 min with a mixer); beat in eggs, then mix in flour until just combined, add vanilla and mix again. Your batter should have a soft dropping consistency (by this I mean the mixture will easily flop off spoon when spoon is tilted)

4) Divide cupcake batter between 12 cupcake liners in a muffin pan; bake 20 mins; remove cupcakes from oven and cool 5-8 minutes (do not turn off oven)

 

***

5) Meanwhile, make meringue: beat egg whites until mixture begins to stiffen; add sugar and beat until meringue is stiff and forms pretty peaks (don’t overdo it but do keep beating until the meringue feels smooth when rubbed between a thumb and finger)

***

6) With a sharp knife, remove center of each, leaving a layer of cupcake beneath and to sides of cut out; cupcake core aside; fill cupcake centers with lemon filling then put core back on top

7) Divide meringue between cupcakes, spreading out to edges and gently tapping with back of spoon to form peaks; return cupcakes to oven and bake an additional 5-6 minutes until meringue peaks are golden brown; remove from oven and let cool 10 minutes before serving

Makes: 12 cupcakes


Leave a Reply