Recipe; EGG free (also dairy, gluten,wheat, soy free and vegan) Lemon Meringue Cupcakes

Cupcake ingredients:
50 grams nuttelex
1 cup caster sugar
2 teaspoons finely grated lemon rind
Equivalent of two eggs using no egg, egg replacement
1 1/2 cups gluten free self raising flour
1/2 cup plant milk – I use rice or almond

Cupcake method:
1. Mix all of the ingredients together in a mix master or by hand.
2. Bake at 180 degrees for 25 minutes* oven dependent – may need more or less time

Lemon curd ingredients:
Equivalent of one egg using no egg, egg repalcement
50 grams nuttelex
2 teaspoons finely grated lemon rind
1/4 lemon juice
1/2 cup caster sugar

Lemon curd method:
1. Melt butter, add lemon juice, egg replacement, lemon rind and sugar.
2. Bring to the boil then turn off.
3. Refrigerate for 1 hour.

Meringue ingredients:
1 tin of aquafaba (the liquid from chickpeas or lentils)
3/4 cup of caster sugar
1 tablespoon of cream of tartar

Meringue instructions:
1. Whip aquafaba until it starts to form in your mix master.
2. Slowly add cream of tartar and caster sugar until peaks form.

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