Lemon Cupcakes with Lavender Kisses (Gluten Free, Dairy Free)
Ingredients
For the cupcakes:
For the frosting:
For the meringue:
Instructions
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Preheat the oven to 180 oC
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Start by making the lavender kisses
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Put the egg white in a bowl and whisk until stiff peaks form
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Gradually add the caster sugar, lavender and food colouring while constantly whisking the mixture
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The meringue should form stiff peaks and be white and glossy
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Place in a piping bag and pipe small circles onto a baking sheet lined with parchment paper
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Place in the centre of the oven for 40 minutes
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Turn off the oven and open the door but leave the meringues in the oven until they cool
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Make the cupcakes next
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Beat together the caster sugar and the dairy free spread until light and fluffy
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Add the three eggs individually, beating well between each addition
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Add in the flour and lemon zest
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Mix until well combined
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Split the mixture between 8 muffin moulds lined with paper cases
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Bake in the centre of the oven for 20 minutes
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Remove from the oven and allow to cool before frosting
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Make the frosting by beating together the dairy free spread, lemon extract and icing sugar
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Pipe onto the cupcakes and top with the lavender meringue kisses
gluten free baking ideas
