When you’re pregnant you are allowed to eat all sorts of weird and unusual foods without judgement. During both of my pregnancies I was addicted to cookie dough… nothing fancy just plain chocolate (eggless) dough straight out of the bowl I made it in. I even kept some in my handbag for an emergency craving. I also OD’ed on pork crackling… which might explain why both my boys were 9lb 14o (4.5kg).
When you are not pregnant people look at you like you have 2 heads if you eat a bottle of gherkins or put vegemite on your sausage rolls. What seems weird and disgusting to one person is another persons secret addiction! Mine used to be milo and peanut butter which seems normal… until I added in cheese doritos as the dipper. My eldest son ate smoked oysters with cake the other day… looks like it runs in the family!
These Lemon Meringue Cupcakes are weird. Tasty, but weird.
The idea for using chickpeas came after making a biscuit that used chickpeas instead of butter. When blended, they form a butter like substance. Unlike butter, they are low in calories and they have a slightly nutty flavour.
These cupcakes are weird. Due to the ingredients they don’t rise much, so the cupcake liners will be filled to the brim. Make sure you flatten the tops before putting them in the oven as this prevents the cupcakes ‘hollowing out’. Each cupcake (without curd or meringue) has only 86 calories.
Lemon Meringue Cupcakes
- 65 grams Chickpeas; canned, drained and patted dried
- 1/4 cup Coconut flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda (bicarb soda)
- Dash of Salt
- 1/4 cup Maple Syrup
- 2 teaspoons Vanilla Extract
- 2 tablespoons freshly squeezed Lemon Juice
- Zest of 1 Lemon
- 1 Tablespoon Milk (Coconut, Almond etc)
- 3 Eggs
- 2 Egg yolks
- 1/2 cup Maple Syrup
- Zest of 1 to 2 Lemons (start with 1, increase depending on taste)
- 2/3 cup of Lemon Juice
- 1/2 cup Coconut Oil (softened slightly)
- 1 Egg white
- 1 Tablespoon Maple Syrup
- Pinch of Cream of Tartar
- 1/2 teaspoon Vanilla Extract
- Pre heat oven to 180C/360F
- Place the chickpeas, coconut flour, baking powder, baking soda and salt in a blender. Blend on high until ground into a fine mixture (30 seconds to 1 minute)
- Place the egg whites in a mixing bowl of a kitchen stand mixer with a whisk attachment.
- Whisk on Medium/high until soft peaks form.
- Slowly add the maple syrup and vanilla extract.
- Add the egg yolk one at a time, still whisking on medium/high.
- Add the blended mixture (chickpeas etc) and whisk in on low for 1 minute. You may need to scrape the sides of the bowl during this step to ensure it is combined properly.
- Add the lemon juice, zest and milk and mix on low until combined (this won't take too long).
- Place 6 cupcake liners in muffin tray and spray liners with oil spray.
- Divide mixture evenly between liners.
- Bake for 16 -18 minutes, or until cooked through.
- Remove from oven and immediately remove from the tray.
- Cool Completely.
- When cupcakes have cooled completely gently remove a small amount of cake from the top.
- Spoon in cooled and thickened curd.
- Pre heat oven to 220C/440F
- Pipe the meringue mixture on top of cupcakes in desired pattern.
- Place cupcakes on the bottom rack of heated oven and cook for approximately 2 minutes.
- The meringue should start to show a hint of colour.
- Alternatively, use a kitchen 'blow torch' to brown meringue.
- Do not store in fridge. Store at room temperature... or eat straight away!
- Whisk the eggs, egg yolks, maple syrup, lemon zest and juice in a heat proof bowl until the mixture is well combined.
- Place the bowl over a pan of simmering water. Do not let the bottom of the bowl touch the water.
- Once the mixture has begun to warm add the coconut oil 1 spoonful at a time. Whisk after each addition.
- Only add the next spoonful once the previous one has combined.
- Stir regularly.
- This should take approximately 15 minutes. When done the mixture will be thickened and able to coat the back of the spoon.
- Cool and place in a glass container. Store in the fridge.
- Place egg white, maple syrup and cream of tartar in the heat proof bowl of a stand mixer.
- Place bowl over a saucepan of simmering water and whisk continuously until mixture is warm to the touch (approximately 3 minutes).
- Place bowl on stand mixer with a whisk attachment and whisk on medium high until stiff peaks have formed and the mixture cool to touch approximately 5-7 minutes).
- This recipe makes 500grams of Curd but the cupcakes require only a small amount. Use the left overs in a layer cake, a trifle or just eat it with a giant spoon (my favourite option!)
- There will be left overs from this recipe. Put it on top of the left over curd to make a Lemon Meringue Pie.
Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/