Lemon Meringue Cupcakes
A healthier cupcake that everyone can enjoy!
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Cooking tools:
- Stand mixer
- Kitchen torch
- Oven
- Muffin tin
- Cupcake liner
- Mixing bowl
- Sifter
- Whisk
- Measuring cup
- Measuring spoon
- Saucepan
- Piping bag
- Cooling rack
- Skewer
- Star-shaped nozzle
- Kitchen towel
- Spatula
- Stove
- Kitchen scale
- Glass mixing bowl
- Fine-mesh sieve
- Colander
Ingredients
- 7 oz your favorite gluten-free plain (all-purpose) flour
- 2 tsp baking powder
- 2 Tbsp cornstarch
- 5 1/2 oz rapadura sugar (unrefined cane sugar)
- 1/2 tsp ground sea salt
- 1 cup rice milk, room temperature
- 2 3/4 oz unsweetened applesauce
- 2 tsp vanilla extract
- 2 Tbsp lemon juice
- 1 tsp finely grated lemon zest
- 1/2 cup lemon juice
- 1 fl oz tinned coconut milk
- 1 Tbsp cornstarch
- 1/4 tsp turmeric
- 1/4 cup maple syrup
- 1 (14 oz) can salt-free chickpeas, chilled overnight
- 1/2 tsp cream of tartar
- 5 oz caster (superfine) sugar
- 1/2 tsp vanilla extract
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