Gluten and Dairy free Lemon Meringue- Cupcakes

 

 

 

 

Happiness starts here. Tangy, sweet, gooey - these babies are all you could ever want or need from a cupcake. A truly exciting flavour, the balance of lemon and marshmallow can be tricky so follow the recipe exactly - no going free form like I usually do! It's also important to add the lemon juice AFTER the flour and baking powder have been mixed in, if you do it at the egg stage, the mixture will split when baked and you will get yummy pockets of egg gas in there...eww...

 

Give yourself plenty of time for this one. The frosting needs to develop at least overnight and the lemon crunch needs a good 24 hours...but trust me, it's worth the wait.

 

Gluten and Dairy Free Lemon Meringue Cupcakes

 

Makes 9 muffin sized cakes

 

Ingredients

* 225g Gluten Free self-raising flour

* 225g granulated sugar

* 225g Stork or Pure Sunflower Spread

* 3 medium eggs

* 1 teaspoon baking powder

* 8 tablespoons of fresh lemon juice for Pure spread, 12 if using Stork

* Half a tub of Marshmallow Fluff spread

 

For the Frosting - dairy free

* 550g icing sugar, sifted

* 200g Pure spread  

* Finely grated zest of one lemon

 

For the Frosting - regular

* 450g icing sugar, sifted

* 200g Stork spread  

* Splash of milk

* Finely grated zest of one lemon

 

For the Lemon Crunch

* 1 cup granulated sugar

* squeeze of lemon juice

* few drops of red food colouring

 

Method

For the cake:

* Mix together the butter and sugar, combining well

* Add the eggs and beat well, until the mixture looks like this

 * Fold in the flour and baking powder, mixing well

* Add the fresh lemon juice and mix well, taste after 8 tablespoons to ensure the mixture is very strong. It should be tangy and sharp, like a fizzy sweet

* Bake in a preheated oven at Gas Mark 3/150C for 20 minutes until golden brown and a skewer comes out clean

* Once cooled, core the cupcake and fill with Marshmallow Fluff - it's easiest piped in, but can be done with two teaspoons

 

For the Frosting

* Sift the icing sugar into a clean, dry bowl and add the butter in small chunks

* Mix until you have a firm frosting

* Finely grate the lemon zest on the smallest side of a box grater or miniature grater

* Fold the zest into the frosting and refrigerate for 24 hours 

 

For the Lemon Crunch

* Add the lemon juice to the sugar 1 teaspoon at a time, until the sugar becomes sticky but isn't dissolving

* Add a few drops of red food colouring until the sugar turns pink

* Spread the mixture onto a lined baking tray and leave in a cool, well ventilated space

* Scrape/reform the mix every few hours until you get lumps of pink zesty goodness to decorate with

 

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