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Lazy Weekend Recipes: Vegan Lemon Curd Meringue Cupcakes
Ingredients
For the cupcakes:
- 150g dairy-free butter, softened
- 200g golden caster sugar
- 300ml dairy-free milk
- 300g self-raising flour
- 1 tsp baking powder
- 1 tsp xanthan gum
- 1 tsp vanilla extract
- 1 lemon, zest and juice
For the lemon filling:
- 120ml lemon, juiced
- 60ml water
- 180g caster sugar
- 2 tbsp cornflour
- A little yellow food colouring (optional)
- 40ml oat milk
- 1 tbsp dairy-free spread
For the meringue topping:
- 2 x 400g tinned chickpeas
- 200g golden caster sugar
| Per | Serving (300g) |
|---|---|
| Energy (kcal) | 380 kcal |
| Fat | 10 g |
| of which saturates | 2 g |
| Carbohydrates | 70 g |
| of which sugars | 49 g |
| Fibre | 1 g |
| Protein | 3 g |
| Salt | 0.4 g |
Method
Step 1
Preheat the oven to 180ºC/160ºC fan/gas mark 4 and line a 12-hole muffin tin with paper cases. To make the cupcakes, beat the butter and sugar together with an electric mixer until light and fluffy. Add in the milk, flour, baking powder, xanthan gum, vanilla extract and lemon zest and juice and fold in with a spatula until well combined. Divide the mixture between the paper cases, smooth the surface of each cupcake with a knife and then bake for 20-25 minutes or until risen and golden. Allow to cool in the tin for 10 minutes before moving on to a cooling rack and letting cool completely.
Step 2
To make the lemon curd, add the lemon juice, water, caster sugar and cornflour to a saucepan and whisk well to combine. Bring to a rapid boil until the mixture thickens and becomes clear. Add a little food colouring if necessary. While still hot, add in the milk and dairy-free spread and whisk. Transfer to a bowl and allow to cool, the mixture will thicken further on cooling.
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