Gluten Free Lemon Meringue Cupcakes

These are simply delicious! I cannot lie to you! They are light, they are lemony, they are gooey – they are just scrumptious!

Sometimes, just sometimes you fancy something a bit different. Something a bit more special than a regular cupcake – and this is it! Have them for elevenses, for a treat, for dessert, for whatever reason you can justify in making them –  just make them.

Ingredients for Cupcakes (this will make 12 muffin sized cupcakes)

6 oz Baking Margarine

6 oz Caster Sugar

3 Eggs

6 oz Gluten Free Self Raising Flour

1 tsp Vanilla Extract

Method

Cream together the margarine and sugar until light and fluffy.

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Add in your eggs (remembering to add in a table spoon of your flour at the same time to avoid your mixture splitting). Bring together and add the remaining flour. I made these cakes Gluten free, however if you wish to make gluten ones, just substitute the gluten free flour for regular self raising flour.

Finally, add in your vanilla extract and combine. Spoon your cake mixture into 12 muffin sized cases and bake at 150°C/300°F/ Gas Mark 2 for 30-35 minutes until cooked through.

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Whilst your cupcakes are baking, you can make your meringue.

Ingredients for the meringue

4 Egg Whites

115g Caster Sugar

115g Icing Sugar

Method

Firstly begin by separating your egg whites from the yolk.

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Beat them with an electric hand mixer or in a free standing mixer and beat on a medium speed until the egg whites resemble a fluffy cloud, and stands in stiff peaks when you lift your whisk.

Then turn up the speed on your whisk and start to add in the caster sugar, a spoonful at a time. This time the mixture should look thick and glossy.

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Set aside the whisk and grab a spatula or a spoon. Then gently fold in the sifted icing sugar 1/3 at a time until completely blended together. You should be then left with a gooey snow drift meringue, it’s now ready.

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Once your cupcakes have cooled, using an apple corer, scoop out some of the cake from the middle and spoon in a dollop of lemon curd. You then will need to replace the sponge that you have just removed, and simply push back into the centre. Don’t worry too much if it looks a bit messy and crumby – you are going to be topping it with the meringue, so no-one will notice – honest.

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Then you need to put the meringue on the top. You can either scoop it on top, or as I did, piped it. I used a 2D nozzle and pipped swirls on top of the cake. You then can either pop them under the grill, or as I did – blow torch them. This is always great fun, but I must stress to be very careful when using a blow torch.  Just grill / blow torch them until the meringue turns a lovely brown colour – be very careful in not burning the meringue also.

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These are completely delicious, gooey and just scrummy. They are a bit different from a regular cupcake, and I think these are really special. Give them a go and enjoy!

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