Gluten-Free, Dairy-Free Lemon Meringue Bite-Size Cupcakes
These super lemon-y cupcakes are the perfect way to bite into Spring! They are teeny-tiny – so you don’t even have to feel guilty about eating more than one at a time 😉 Made with gluten free flour, and no dairy at all! Enjoy!
What You’ll Need . . .
gluten free flour
gluten free baking powder
salt
vegetable oil
sugar
egg
applessauce
vanilla
lemon
For the Meringue . . .
egg whites
sugar
cream of tartar
vanilla extract
Preheat oven to 350F. Prepare 16 mini cupcake liners. Mix together your flour, baking powder, and salt. Zest lemon in one bowl, and then juice it in another bowl. Combine oil, sugar, applesauce, egg, vanilla, lemon juice and zest all in the bowl of your stand mixer, with the paddle attachment. Next add in the bowl of dry ingredients in two parts and mix well. Fill liners just under full. Bake 10-14 mins, depending on your oven. Done when a toothpick comes out clean. Take out and let them cool completely.
Place the bowl of your stand mixer over a saucepan of just boiling water (not touching the water). In this bowl, add your egg whites, sugar, cream of tartar, and whisk until the sugar dissolves (mine usually takes 6 minutes). Transfer the bowl back to the stand mixer and use the whisk attachment to beat to firm peaks. Add vanilla and beat to stiff peaks. Pipe onto your cooled cupcakes, sprinkle one side with yellow sprinkles and toast the other side with your kitchen torch.
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Lemon Meringue Bite Size Cupcakes
Ingredients
Cakes
- ½ cup gluten free flour
- ½ tsp gluten free baking powder
- ¼ tsp salt
- ¼ cup vegetable oil or canola oil
- ⅓ cup granulated sugar +1 tbsp
- 1 egg
- ¼ cup applesauce
- ¼ tsp vanilla
- 1 lemon zest, juice
Meringue
- 2 egg whites
- ½ cup granulated sugar
- ⅛ tsp cream of tartar
- ½ tsp vanilla extract
Instructions
Cakes
- Preheat oven to 350F. Prep 16 mini cupcake liners. Mix together flour, baking powder, salt.
- Meanwhile, zest lemon in one bowl, and then juice it in another bowl.
- Combine oil, sugar, applesauce, egg, vanilla, lemon juice and zest all in the bowl of your stand mixer, with the paddle attachment. Next add in the bowl of dry ingredients in two parts and mix well. Fill liners about 85% full.
- Bake 10-14 mins, depending on your oven. Done when a toothpick comes out clean. Take out and let cool completely.
Meringue
- Place the bowl of your stand mixer over a saucepan of just boiling water (not touching the water). In this bowl, add your egg whites, sugar, cream of tartar, and whisk until the sugar dissolves (about 6 mins).
- Transfer the bowl back to the stand mixer and use the whisk attachment to beat to firm peaks. Add vanilla and beat to stiff peaks.
Assembly
- Using a large round piping tip, pipe your meringue onto your cooled cupcakes, sprinkle one side with yellow sprinkles and toast the other side with your kitchen torch.