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Lemon Cupcakes with Lavender Kisses (Gluten Free, Dairy Free)
Cooking Method
Baking
Cuisine
American
Courses
Cakes
Difficulty
Beginner
Time
Prep Time: 10 mins
Total Time: 10 mins
Servings
8
Best Season
Summer
Ingredients
For the cupcakes:
150
grams
dairy free spread
150
grams
caster sugar
3
eggs
150
grams
self raising gluten free flour
zest of two lemons
For the frosting:
125
grams
dairy free spread
250
grams
icing sugar
1
teaspoon
lemon extract
lemon zest for decoration
For the meringue:
1
egg white
65
grams
icing sugar
Few drops of purple food colour
Drop of lavender flavouring
Instructions
Preheat the oven to 180 oC
Start by making the lavender kisses
Put the egg white in a bowl and whisk until stiff peaks form
Gradually add the caster sugar, lavender and food colouring while constantly whisking the mixture
The meringue should form stiff peaks and be white and glossy
Place in a piping bag and pipe small circles onto a baking sheet lined with parchment paper
Place in the centre of the oven for 40 minutes
Turn off the oven and open the door but leave the meringues in the oven until they cool
Make the cupcakes next
Beat together the caster sugar and the dairy free spread until light and fluffy
Add the three eggs individually, beating well between each addition
Add in the flour and lemon zest
Mix until well combined
Split the mixture between 8 muffin moulds lined with paper cases
Bake in the centre of the oven for 20 minutes
Remove from the oven and allow to cool before frosting
Make the frosting by beating together the dairy free spread, lemon extract and icing sugar
Pipe onto the cupcakes and top with the lavender meringue kisses
Keywords:
gluten free baking ideas