Difficulty: Beginner Prep Time 10 min Total Time 10 mins Servings: 8 Best Season: Summer


For the cupcakes:

For the frosting:

For the meringue:


  1. Preheat the oven to 180 oC

  2. Start by making the lavender kisses

  3. Put the egg white in a bowl and whisk until stiff peaks form

  4. Gradually add the caster sugar, lavender and food colouring while constantly whisking the mixture

  5. The meringue should form stiff peaks and be white and glossy

  6. Place in a piping bag and pipe small circles onto a baking sheet lined with parchment paper

  7. Place in the centre of the oven for 40 minutes

  8. Turn off the oven and open the door but leave the meringues in the oven until they cool

  9. Make the cupcakes next

  10. Beat together the caster sugar and the dairy free spread until light and fluffy

  11. Add the three eggs individually, beating well between each addition

  12. Add in the flour and lemon zest

  13. Mix until well combined

  14. Split the mixture between 8 muffin moulds lined with paper cases

  15. Bake in the centre of the oven for 20 minutes

  16. Remove from the oven and allow to cool before frosting

  17. Make the frosting by beating together the dairy free spread, lemon extract and icing sugar

  18. Pipe onto the cupcakes and top with the lavender meringue kisses

Keywords: gluten free baking ideas
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