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Lemon Cupcakes with Lavender Kisses (Gluten Free, Dairy Free)
Prep Time
10 mins
Total Time
10 mins
Cooking Method:
Baking
Cuisine:
American
Courses:
Cakes
Difficulty:
Beginner
Servings:
8
Best Season:
Summer
Ingredients
For the cupcakes:
150
g
dairy free spread
150
g
caster sugar
3
eggs
150
g
self raising gluten free flour
zest of two lemons
For the frosting:
125
g
dairy free spread
250
g
icing sugar
1
tsp
lemon extract
lemon zest for decoration
For the meringue:
1
egg white
65
g
icing sugar
Few drops of purple food colour
Drop of lavender flavouring
Instructions
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