serves / makesĀ 8

Ingredients

For the cupcakes:

  • 150g dairy free spread
  • 150g caster sugar
  • 3 eggs
  • 150g self raising gluten free flour
  • zest of two lemons

For the frosting:

  • 125g dairy free spread
  • 250g icing sugar
  • 1 teaspoon lemon extract
  • lemon zest for decoration

For the frosting:

  • 1 egg white
  • 65g icing sugar
  • Few drops of purple food colour
  • Drop of lavender flavouring

Method

  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

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