Lemon Meringue Cupcakes

When you're pregnant you are allowed to eat all sorts of weird and unusual foods without judgement. During both of my pregnancies I was addicted to cookie dough... nothing fancy just plain chocolate (eggless) dough straight out of the bowl I made it in. I even kept some in my handbag for an emergency craving. I also OD'ed on pork crackling... which might explain why both my boys were 9lb 14o (4.5kg).

When you are not pregnant people look at you like you have 2 heads if you eat a bottle of gherkins or put vegemite on your sausage rolls. What seems weird and disgusting to one person is another persons secret addiction! Mine used to be milo and peanut butter which seems normal... until I added in cheese doritos as the dipper. My eldest son ate smoked oysters with cake the other day... looks like it runs in the family!

These cupcakes are weird. Tasty, but weird. 

The idea for using chickpeas came after making a biscuit that used chickpeas instead of butter. When blended, they form a butter like substance. Unlike butter, they are low in calories and they have a slightly nutty flavour. 

These cupcakes are weird. Due to the ingredients they don't rise much, so the cupcake liners will be filled to the brim. Make sure you flatten the tops before putting them in the oven as this prevents the cupcakes 'hollowing out'. Each cupcake (without curd or meringue) has only 86 calories. 

LEMON MERINGUE CUPCAKES

Lemon Cupcakes

(makes 6)

INGREDIENTS

1 can of chickpeas, drained

1/4 cup coconut flour

2 teaspoons baking powder

1/2 teaspoon baking soda (bicarb soda)

Dash of salt

1/4 cup maple syrup

2 teaspoons vanilla extract

2 tablespoons freshly squeezed lemon juice

Zest of 1 lemon

INSTRUCTIONS

Pre heat oven to 180C

Place drained chickpeas in blender and purée.

When puréed remove from blender and place in container.

Measure 65 grams (equivalent to 1/4 cup plus 1 teaspoon) of the purée chickpeas and place into empty blender.

To the blender, add coconut flour, baking powder, baking soda and salt. Blend on high until ground into a fine mixture (30seconds to 1 minute) 

To a mixing bowl with the whisk attachment on, add the eggs and whisk on high until thick and frothy (approximately 4 minutes).

Add vanilla and maple syrup and mix on high for another 3 minutes.

Add the blended mixture (chickpeas etc) and whisk in on low for 1 minute. You may need to scrape the sides of the bowl during this step to ensure it is combined properly.

Add lemon juice and zest and mix on low until combined (this won't take too long).

Place 6 cupcake liners in muffin tray and spray liners with oil spray.

Divide mixture evenly between liners.

Bake for 16 minutes.

Remove from oven and immediately remove from the tray. 

Cool Completely.

Lemon Curd

(this recipe makes 2 cups; you will need only a small amount for this recipe)

INGREDIENTS

See Lemon Curd

INSTRUCTIONS

See Lemon Curd

When cupcakes have cooled completely gently remove a small amount of cake from the top.

Spoon in cooled and thickened curd.

Meringue

(there will be left overs)

INGREDIENTS

1 egg white

1 tablespoon maple syrup 

Pinch of cream of tartar

1/2 teaspoon Vanilla Extract

INSTRUCTIONS

Pre heat oven to 220C/440F

Place egg white, maple syrup and cream of tartar in the heat proof bowl of a stand mixer.

Place bowl over a saucepan of simmering water and whisk continuously until mixture is warm to the touch (approximately 3 minutes). 

Place bowl on stand mixer with a whisk attachment and whisk on medium high until stiff peaks have formed and the mixture cool to touch approximately 5-7 minutes).

Pipe mixture on top of cupcakes in desired pattern.

Place cupcakes on bottom rack of oven and cook for approximately 2 minutes.

The meringue should start to show a hint of colour.

Alternatively, use a kitchen 'blow torch' to brown meringue.

Do not store in fridge. Store at room temperature... or eat straight away!