Lemon Meringue Cupcakes | tflmag.com

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