Gluten-free Lemon Meringue Cupcakes
By Becky Excell · glutenfreecuppatea.co.uk
1 hr 30 min + coolingMakes 12 cupcakes
Gluten-free cupcakes with homemade lemon curd filling and Italian meringue topping, torched until golden.
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| prepPreheat oven to 160°C fan / 180°C / 350°F | ||||||
| 2 lemons (zest and juice) | Cook lemon curd, 10 min until thickened | Cool curd completely, chill in jar | Core cupcakes, fill with lemon curd | Pipe meringue on top, torch until golden | ||
| 2 large eggs | Whisk eggs for curd | |||||
| 110 g butter (or dairy-free hard margarine) | ||||||
| 160 g caster sugar | ||||||
| 175 g gluten-free self-raising flour | Beat cupcake batter until smooth | Divide batter into cases, 2/3 full | Bake 160°C fan / 180°C / 350°F, 20–25 min | Cool cupcakes on rack | ||
| 1/4 tsp bicarbonate of soda | ||||||
| 1/4 tsp xanthan gum | ||||||
| 175 g butter (or dairy-free hard margarine) | ||||||
| 175 g caster sugar | ||||||
| 3 large eggs | ||||||
| 2 lemons (zested) | ||||||
| 120 g egg whites (about 4 egg whites) | Whip egg whites to soft peaks | Pour hot syrup into whites, mix 10 min | ||||
| 320 g caster sugar | Heat sugar syrup to 118–120°C | |||||
| 100 ml water | ||||||
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