Plant-based Lemon Meringue Cupcakes
A simple and cheap but most importantly absolutly delicious plant based recipe to make lemon meringue cupcakes!
Prep Time35 mins
Cook Time25 mins
Total Time1 hr
Servings: 12 Cupcakes
- 250 ml Plant milk of your choice I like oat and almond
- 150 g Self raising flour
- 2 tbsp Cornstarch
- 80 ml Vegetable oil
- 150 g Caster sugar
- 2 tsp Vanilla extract
- 2 Large Juice and zest
- 120 ml Almond milk other plant milks will work too
- 150 g Caster sugar
- 2 tbsp Cornstarch more as required for thickness
- 1 can Liquid from a 400g can of chickpeas Other white legumes is also ok
- 50 g icing sugar
- 0.5 tsp Cream of tartar
- 1 tbsp Vanilla Extract
Preheat the oven to 180c and line a cupcake tray.
Mix the plant milk and lemon juice & zest together and leave for a few minutes. It will curdle but please don't be alarmed!
Add the oil, sugar and vanilla extract to the plant milk/lemon mixture and then add the flour and cornstarch
Mix it all together until fully combined.
Divide the mixture equally between each cupcake case (approx. 12) and bake in the oven for around 25 minutes. You are looking for a golden brown colour and spongy to touch.
Leave the cupcakes to cool a little before coring out the space for them lemon curd.
Make the curd whilst the cupcakes are baking. Mix the lemon juice and zest with 60ml of almond milk and the sugar in a small sauce pan or in a bain-marie, using a low-moderate heat.
Add in the cornstarch and whisk over the heat. The mixture should start to thicken.
Once you have achieved a custard like consistency, remove from the heat and filter through a sieve. This will remove the zest bits. As the curd cools it will thicken slightly. If you are not using the curd straight away in the cupcakes, store in a steralized jar in the fridge.
Spoon the lemon curd into the holes made in each cake. Fill until level at the top.
Whisk the chickpea water on high for a few minutes, until it starts to turn frothy.
Slowly add the icing sugar, whilst still whisking, and then the cream of tartar.
Keep whisking. For about 10 minutes until the mixture can form stiff peaks.
Add in the vanilla extract and whisk up for another minute or so.
Carefully add the mixture into a piping bag pipe swirls on the top of each cake.
To get the toasted effect, you could use a kitchen blow torch or grill for a minute under the hottest heat as I did.
Serve and enjoy! If you don't eat them all at once, they will store in the fridge for 3 days.