These cupcakes are deliciously sweet and fluffy, with an oozy citrus centre and sweet, creamy topping, it’s impossible to have just one! Lemon meringue pie has always been one of my favourite desserts, so what could be better than packing all of those delicious flavours into some cupcakes?
Vegan meringue always seemed too daunting to me, but in actual fact it couldn’t be easier. With the magic ingredient aquafaba (which is literally water from a can of chickpeas) it’s amazing what you can create with it!
I used to love spreading lemon curd on toast when I was younger, and finding a vegan version has always been a mission as the shop bought versions usually contain egg (or milk), so I came up with my own recipe and it’s actually a lot more simple than I thought it would be, with a minimal ingredients list too.
These cupcakes are so fluffy and light, and the base recipe (minus lemon juice) can be adapted to make lots of different flavours.
For the curd
- 1 cup sugar
- 5 tbsp cornflour
- 200ml lemon juice
- 80ml water
- 80ml plant milk
For the cupcakes
- 1 1/2 cups self raising flour
- 1/2 cup of caster sugar
- 100ml vegetable oil
- 250ml plant milk
- 50ml lemon juice
- 1 tsp baking powder
- zest from 1 lemon
For the meringue topping
- 200ml aquafaba (the liquid from a can of chickpeas)
- 1/2 cup of icing sugar
- 1/2 tsp cream of tartar
- In a saucepan (not heated, yet) combine the water, lemon juice and plant milk, and slowly whisk in the cornflour so there is no lumps.
- Turn on the heat and gradually bring to a boil, before adding the sugar.
- Bring the heat down to medium to allow the sugar to melt.
- Continue to whisk while the mixture gradually thickens and remove from the heat when its at desired consistency.
Leave to cool while you make the cupcakes!
- Preheat your oven to 180 celsius, and add 12 cupcake cases to a muffin tin.
- In a large mixing bowl, add all the dry ingredients and whisk to combine.
- Pour in the oil, plant milk, lemon juice and zest, and continue to whisk until you have a smooth batter.
- Fill your cake cases with the mix about 2/3 of the way leaving a little room for rising, and place into the oven for around 18-20 minutes (or until a toothpick comes out clean!).
Once your cakes have cooled slightly, remove a small circle in the centre of each one, and spoon in a little of the curd into each hole.
The meringue topping
- In a large bowl (trust me it makes ALOT of meringue) add your chickpea water, and use an electric whisk to beat it for around 10 minutes.
- Slowly add your icing sugar and cream of tartar as you whisk, until it becomes thick and glossy.
- Fill a piping bag with the meringue mixture, and pipe on top of each cupcake as if you are icing them.
- Place until a hot grill for a few seconds until the tops are slightly browned, make sure to keep an eye on them as they can catch quickly.
If they aren’t being devoured right away then it is best to store them in the fridge to keep the meringue fresh, although they don’t often last longer than a day in my house!
If you try this recipe do let me know how you liked them, or take a photo and tag me on instagram!