Lemon Meringue Cupcakes. Gluten free. Dairy free.
A few weeks ago I got a request to post the recipe for the cupcakes that I use for my web tab photo thing (I don’t know if that’s what it’s called, you know that little photo on the tab of the smashcakes page?).
Anyway, I first posted this recipe when I had a weekly guest post on another blog, you can find those recipes here.
I have since revised the recipe, there better, softer, and the meringue really needed the vanilla.
Lemon Meringue Cupcakes
125 grams of butter at room temperature
1 teaspoon of vanilla essence
2 Egg yolks
1/4 cup silken tofu
1 cup flour (see basics at the top of this page)
1 Tablespoon potato starch
2 teaspoons baking powder
1/4 cup milk (I used soy)
the rind of 1 lemon
juice of 2 lemons
1/4 cup Lemon curd
Preheat oven to 190 degrees Celsius.
Cream butter and sugar, add the egg yolks one at a time, beating well after each addition.
Add the tofu and vanilla and beat well.
In a separate bowl sift together flour, potato starch and baking powder. Fold into the butter mixture, add the milk, lemon juice and lemon rind, fold gently.
Spoon the mixture into in your cupcake liners and bake for 15 minutes.
Once the cupcakes are out of the oven allow too cool before hollowing them out and filling with lemon curd.
Meringue
2 egg whites
150 grams caster sugar
2 teaspoons vanilla essence
Rind of 1 lemon
Place 1 cup of water into a saucepan and bring to a simmer. Place the egg whites and sugar into a large mixing bowl, place the bowl over the saucepan.
Whisk the egg mixture while it is on heat, whisk until the sugar dissolves (about 4 minutes-to test, rub some of the egg mixture between your fingers, it should not be grainy.)
Move the bowl to mixer, using the whisk attachment mix until stiff peaks are formed and the mixture is thick and glossy. Add vanilla essence and whisk for 30 seconds.
Using a knife, smear each cupcake with meringue and decorate with lemon rind.
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