Vegan Lemon Curd Meringue Cupcakes Recipe | Holland & Barrett
If you're up for a little bit of experimentation, why not try this vegan cupcake recipe that’s a twist on lemon meringue pie? Go on – you deserve it!
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Cooking tools:
- Apple corer
- Kitchen torch
- Piping bag
- Cooling rack
- Hand mixer
- Muffin tin
- Cupcake liner
- Oven
- Stove
- Saucepan
- Whisk
- Mixing bowl
- Spatula
- Chef's knife
- Colander
- Spoon
- Measuring spoon
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
Ready to cook this?
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