Mouthwatering lemon meringue cupcakes | Nourish plant-based living
Looking for egg white alternatives? Nicole Maree shows us how to use 'bean juice' also known as aquafaba in your baking.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at nourishmagazine.com.au.
Ingredients
- For the cupcakes
- True
- 200 g gluten-free plain flour
- False
- 2 tsp baking powder
- 2 tbsp cornflour
- 150g rapadura sugar
- 250ml (1 cup) rice milk, room temperature
- 80g unsweetened apple sauce
- 2 tsp vanilla extract
- 2 tbsp lemon juice
- 1 tsp finely grated lemon zest
- For the lemon curd
- 125ml (½ cup) lemon juice
- 30ml tinned coconut milk
- 1 tbsp cornflour
- ¼ tsp turmeric
- 60ml (¼ cup) maple syrup
- For the meringue
- 400g tin salt-free chickpeas, chilled overnight
- ½ tsp cream of tartar
- 145g caster (superfine) sugar*
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