If you’re looking for a vegan recipe to “Wow!” your non-vegan friends, this is it. Perfectly fluffy lemon cupcakes, filled with a smooth and zesty lemon curd and topped with a toasted meringue frosting you would never guess didn’t contain eggs. These will not fail to impress!
Don’t be put off assuming these involve hard-to-find ingredients, specialist equipment or are difficult/time-consuming to make. None of those things are the case. All ingredients can be found in your local supermarket and you can make the whole batch, from start to finish, in an hour!
I don’t own a culinary torch or a cupcake corer so I made do with my oven grill and an apple corer. Both of which worked perfectly. Eating the cake centres whilst you core the cupcakes is definitely a perk of the process :-)
So you may be wondering… “How does that meringue contain no eggs!?” Well, it’s all thanks to a new discovery called ‘Aquafaba‘ which is just the water from a can of chickpeas or other legume. Crazy, huh? But so effective, so delicious and so cheap to make! The cupcake recipe itself is inspired by a fantastic recipe I found on food.com. The fluffiest vegan cupcakes ever!
For the lemon cupcakes
For the lemon curd
For the meringue frosting
To make the lemon cupcakes
To make the lemon curd
To make the meringue frosting