Print Recipe

Lemon Meringue Cupcakes

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 6
Author: Lisa@mummymade.it

Ingredients

Lemon 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

Lemon Curd

  • 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

Meringue

  • 1 Egg white
  • 1 Tablespoon Maple Syrup
  • Pinch of Cream of Tartar
  • 1/2 teaspoon Vanilla Extract

Instructions

Lemon Cupcakes

  • 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!

Lemon Curd

  • 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.

Meringue

  • 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).

Notes

Lemon Curd:
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!)
Meringue:
There will be left overs from this recipe. Put it on top of the left over curd to make a Lemon Meringue Pie.