Gluten Free Lemon Meringue Cupcakes
I like cupcakes…and I like lemon meringue pie…so I thought hey why not try them together! Trust me these gluten free lemon meringue cupcakes are a good idea.
Ingredients
For the lemon curd:
- 175g/7oz caster sugar
- Lemon juice from 2 lemons
- 2 eggs
- 110g/4½ oz Vitalite (butter/margarine)
For the cake:
- 100g/4oz Vitalite (butter/margarine)
- 100g/4oz caster sugar
- 2 eggs
- 1 tsp vanilla esscence
- 100g/4oz gluten-free self-raising flour
- Lemon zest from 1 lemon
For the Meringue
- 2 egg whites
- 100g/4oz caster sugar
This recipe may have a lot of ingredients but it’s not that complicated. First off, we need to make the lemon curd mixture. Place the sugar and lemon juice in a heat proof bowl then add the eggs and butter; whisk it straight away and then place it over a pan of simmering water but make sure the water doesn’t touch the bottom of the bowl. Cook over a medium heat; whisking constantly until the butter melts and the mixture thickens. Put it in the fridge to cool down whilst you make the cupcakes, it will thicken more as it cools.
To make the cupcakes, first pre-heat the oven to 180c/gas mark 4.
Then cream the butter and sugar together in a bowl with the vanilla essence until it is fluffy. Next, add the eggs and some of the flour and stir well; fold in the rest of the flour and lemon zest. Line a 12 hole muffin tin with cases and add 2 teaspoons of the batter into each case, then add a generous teaspoon of lemon curd and then cover with a little more batter. Bake the cupcakes for ten minutes.
Meanwhile make up the meringue so that it is ready to put straight onto the cakes. Separate two egg whites in a bowl and mix with a hand mixer for about five minutes until it becomes frothy, then add half of the sugar and whisk again until it is thick and glossy. A good way to test if it is done is to place the back of a spoon onto the meringue to see if it lifts up in peaks; then fold in the remaining sugar.
When the cakes have cooked for ten minutes, add a teaspoon of meringue on top of each cake and spread it slightly, lifting up the meringue in small peaks as you do so.
Put them back in the oven for about another ten minutes, until the meringue has browned. Enjoy them warm or cold!
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