Gluten-Free Lemon Meringue Cupcakes
These lemon meringue cupcakes are perfect for a sugar-craving with a twist of lemon, especially as the cupcakes are light and fluffy, filled with a dollop of heavenly lemon curd and topped with a meringue frosting. There are three layers of flavour and texture happening in one bite-full. Besides tasting amazing, they also look gorgeous and very impressive.
Three Steps for the perfect lemon meringue cupcake
1. The gluten-free lemon cupcake mixture
Using a mixture of gluten-free self-raising and plain flour together with xanthan gum and eggs, create fluffy, nicely risen mini cupcakes that are flavoured with fresh lemon juice and zest.
2. The lemon curd filling
A dollop of either store-bought or my homemade lemon curd will transform this cupcake into a citrus explosion in one bite.
Making lemon curd is not as hard as you may think. It takes no more than 20 minutes to gently cook into a spreadable lemon custard that will bring the very best out of your morning toast or favourite bakes like for these cupcakes.
The curd keeps for 2 weeks in the fridge and can be made well-in-advance before baking the cupcakes.
3. The meringue frosting
This crisp and toasted meringue topping give the impression of eating a slice of a lemon meringue pie. By either using a grill/broiler or a handy culinary blow torch, the meringue topping will look professional and taste amazing on top of this citrusy cupcake.
Gluten-Free Lemon Meringue Cupcakes
Equipment
- 24-hole mini muffin baking tray
- grill/broiler, or
- culinary blow torch
- Handheld electric whisker, or
- Stand mixer with whisk attachment
Ingredients
GLUTEN-FREE LEMON CUPCAKES
- 175 g butter, softened at room temperature
- 120 g caster sugar
- 1 tsp xanthan gum
- ⅛ tsp salt
- 2 eggs at room temperature
- 1 tsp vanilla extract
- 160 g store-bought or homemade self-raising flour
- 100 g store-bought gluten-free flour or homemade gluten-free flour
- 130 ml milk
- 1 lemon, juiced and strained
- 1 tsp lemon zest
- 250 ml store-bought or homemade lemon curd
MERINGUE FROSTING
- 3 egg whites
- 60 g caster sugar
- ¾ tsp cream of tartar
Instructions
GLUTEN-FREE LEMON CUPCAKES
- Preheat the oven at 180°C/350°F.
- Grease the cupcake tray holes lightly with vegetable oil and dust with some gluten-free plain flour. Tap the excess flour over the sink. This step prevents the cupcakes from sticking to the tray. Only do this step if you are not using silicone or foil cupcake liners.
- In a medium bowl, beat the butter, sugar, vanilla and salt together until light and creamy.
- Add the eggs one at a time, beating well.
- Fold in the flours, milk, lemon juice & zest alternatively. Stop folding the minute you see the last bit of flour blending in.
- Using a spoon or a small ice-cream scoop, portion a third full of the cupcake mixture into each hole of a mini cupcake tray/s.
- Bake for 15 minutes on the middle shelf.
- Allow to cool down in the tray for 5 minutes, then tilt each cupcake on its side and to cool completely.
MERINGUE FROSTING
- In a clean glass or ceramic bowl, whisk the egg whites and sugar constantly together in a clean glass bowl over a bowl of simmering water. (The heat will temper the eggs to ensure the frosting is safe to be eaten without being baked).
- Constantly whisk the meringue mixture over low heat. After 8 minutes, it will start to thicken and form soft peaks. Do not let them overcook or you will have stringy cooked egg whites.
- Remove from the heat and add the cream of tartar. Continue whisking until stiff peaks have formed. Place in a piping bag and set aside.
- Using a citrus segment cutter or a small serrated knife, cut a small circle in the centre of the cupcake.
- Fill one teaspoon of lemon curd in the centre of each cupcake.
- Pipe the meringue frosting on top of each cupcake.
- Turn the grill/broiler on to medium heat and carefully grill the meringue topped cupcakes with the oven door slightly ajar. Keep your eyes on the cupcakes and remove them once the meringue cupcakes appear slightly toasted. If you have a culinary blow torch, torch the sides and tops of the meringue until they appear toasted.
- Serve or store chilled in a sealed container.
Notes
- Keeps for 3 days chilled
- The lemon cupcakes unfilled and without the meringue topping are suitable to freeze
- The assembled lemon meringue cupcakes are unsuitable to freeze
Avoid using paper cupcake liners for these cupcakes as the grill may set them alight. Either grill them in silicon or foil cupcake liners or none at all. Follow my instructions in the recipe card on how to prepare the cupcake tray before baking the cupcakes without liners.
Delicious
Thanks Jennie!