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5 from 1 vote

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
Course: Dessert
Cuisine: American
Keyword: cupcake, lemon meringue, vegan
Servings: 12 Cupcakes
Author: Rachel

Ingredients

Cupcake sponge

  • 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

Lemon Curd

  • 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

Vegan Meringue

  • 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

Instructions

Cupcake sponge

  • 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. 

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. 

Vegan Meringue

  • 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.