Vegan Lemon Curd Meringue Cupcakes Recipe | Holland & Barrett

Ingredients

• 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
• 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
• 2 x 400g tinned chickpeas