MAKES APPROX. 15
Ingredients:
1 cup gluten free plain (all purpose) flour
1 cup almond meal (flour)
1 teaspoon aluminium free baking powder
1 teaspoon stevia powder
3 eggs
½ cup nut milk
½ cup chia gel (chia seeds + water)
¾ cup unsweetened applesauce
1 teaspoon vanilla extract
1 teaspoon lemon zest
Directions:
1. Preheat the oven to 180°C & prepare a cupcake tray.
2. Sift together the flour, almond meal, aluminium free baking powder & stevia.
3. In a separate bowl, using an electric mixer, beat the eggs until light & fluffy then add the milk, chia gel, applesauce, vanilla & lemon zest.
4. Still using the mixer, blend the flour mixture into the wet mixture.
5. Place into prepared tray. Bake 20 to 25 minutes.
6. Once cooled, remove the centre of the cupcake using a knife.
Lemon Curd Filling
¼ cup coconut oil, not melted
2 teaspoons grated lemon zest
1/3 cup lemon juice
½ teaspoon stevia powder
3 eggs
1. In a small saucepan combine the oil, zest, juice & stevia over a low heat until well combined and warm.
2. Remove the saucepan from the heat & add the eggs one at a time, whisking constantly.
3. Return the saucepan to a low heat & continuously stir until the mixture thickens slightly. Be careful not to over heat or the mixture will resemble scrambled eggs!
Pure Meringue Topping
¼ cup agave syrup
¼ teaspoon cream of tartar
2 egg whites
½ teaspoon vanilla extract
pinch of salt
1. In a saucepan combine the agave & cream of tartar. Bring this mixture to the boil stirring
constantly.
2. Reduce the heat to low & allow it to simmer, stirring occasionally.
3. In a mixing bowl, beat the egg whites & vanilla extract until soft peaks form.
4. Add the salt & continue to beat until hard peaks have formed.
5. Using the electric mixer on a low speed, slowly pour in the agave mixture.
6. Turn the mixer up to a medium speed and beat until glossy & well combined.
7. To finish your cupcakes; place the lemon curd into the hole you cut in your cupcake then place some of the cut out cake back on top like a little lid.
8. Place some of the meringue mixture on the top & place them back in the oven for about 5 minutes until the meringue has browned.