Lemon meringue pie cupcakes

These Lemon Meringue Pie cupcakes make a nice change from the fully loaded buttercream topped cupcakes.
I threw these together for my son’s 3rd birthday party and they were an absolute hit!
They have a soft marshmallowy top ,and a lemon curd filled centre with a vanilla cake.
You can change the filling to a different flavour and even flavour the marshmallow differently to create your own custom cakes…
Just use this base recipe and customise to your taste buds!
Whilst the marshmallow is still fresh, you can add sprinkles or toppings…

These Lemon Meringue Pie cupcakes have had some sprinkled in toasted coconut and i have toasted the tops of others.

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Enjoy
x
Katrina

Dry Ingredients

2 ¼ cups White Plain Flour
1 ¼ cups Caster Sugar
2 tsp Baking Powder
½ tsp Baking Soda (Bi-carb soda)
½ tsp Salt

Wet Ingredients:

1 ½ cups Soymilk (you can sub for another plant milk)
½ tbsp White Wine Vinegar
½ cup Sunflower Oil
1 tsp Vanilla Extract

Cupcake filling:

2 lemons juice and zest  (95 mls)
1 cup (250 ml) coconut cream
4 tsp corn starch
⅓ cup sugar 
1 tsp Vanilla extract (5 mls)

Marshmallow ingredients:

Sugar syrup ingredients:
1 ½ cups Sugar (330 grams)
2 tsp Agar Agar Powder (8.8 grams) (see below)
80 ml Glucose Syrup
½ cup water (125 mls)

To add to:
¾ cup Aquafaba (I use Butter bean, but you can use chickpea)  (187 mls)
½ tsp Xanthum gum
2 tsp Vanilla Extract (10 mls)

Dressing:

½ cup Dessicated coconut; toasted
Or Use a Cook’s torch  to toast the marshmallow top.

***Don’t know where to buy Agar Agar powder cheaply?
This is the one I use in everything I make, (they ship for free to many places):
(USA FREE DELIVERY $8 / 100 g) Crazee Deal Agar Powder / Faluda / Falooda / China Grass (Vegan Gelatine) Premium High Quality 100G
(USA FREE DELIVERY $15 / 300 g) Crazee Deal Agar Powder / Faluda / Falooda / China Grass (Vegan Gelatine) Premium High Quality 300G

(UK FREE DELIVERY £3.80 / 100g ) Agar Agar Powder (Vegan Gelatine) – 100g (Falooda/Faluda/Ceylon Moss China Grass) DSc

( UK FREE DELIVERY 300g / £6.25) Agar Agar Powder / Faluda / Falooda / China Grass (Vegan Gelatine) Premium High Quality – 300g

• Glucose Syrup (USA $7.93 for 8oz) Wilton Glucose to Create Smooth Elastic Gum Paste, 8.5-OunceMethod:
  Preheat oven to 180 c
• Add the dry cake ingredients and mix together :  white flour, sugar,baking soda and powder, and the salt.
• In a jug, add the wet ingredients together
• Add the wet ingredients to the dry ingredients and mix in thoroughly.
• Spoon the mixture into cupcake wrappers in a cupcake tin. you will need approx 20-24 wrappers.
• Bake in preheated oven at 180c until risen and golden. Check with a skewer before removing from oven. If the skewer comes out clean, they are baked and ready.
• Cool cakes.
• Next, let’s make the lemon curd filling (unless you plan to use a packet lemon pie filling etc)
• Grate the zest from the lemons then juice the lemons.
• Add lemon juice, lemon zest, sugar, coconut cream and the cornstarch / custard powder  to a small saucepan and whisk together to blend.
• Over a low heat, keep whisking gently as it heats up and comes to a boil then reduce heat.
• Keep stirring until the mix thickens up and then add the 2 tablespoons of margarine and mix in whilst continuing to thicken.
• ready, remove from heat and cool.
• Now, time to fill the cupcakes with lemon curd.
• Taking a cupcake corer, remove the centres and spoon some lemon curd in to fill the hole and set aside.
  You can find cupcake corers on Amazon (USA) Cake Corer Decorating Divider Cupcake Plunger Flower Shape Cupcake Corer
  (UK) Molder Model Kitchen Cupcake Muffin Cake Corer Plunger Cutter Pastry Decorating Divider New
• Now, to make the marshmallow:
  You may find a candy thermometre useful to make these (and alot of other recipes I have ) , otherwise use the cold water test described in the instructions below.
  You can get a cheap candy thermometer here in the UK/ Europe: Kitchen Craft Cooking Thermometer
  (£2.20) and here in the USA ($5.99) : Farberware Protek Candy and Deep Fry Glass Thermometer, Clear 
• Add 1.5 cups of sugar to a dry saucepan along with the 2 tsp agar powder and mix in thoroughly.
• Add the 1/2 cup of water and the glucose syrup and give a really good mix to blend in all the agar powder.
• Keep stirring as you bring the mixture to the boil. We need to get this to 250f on a candy thermometre, yet keep it moving from time to time so it doesn’t burn.
• Whilst you are doing that, add the 3/4 Butterbean aquafaba to a mixing bowl with the 1/2 tsp xanthum gum and whip till it forms stiff peaks.
• Once your sugar syrup has reached 250f on the candy thermometre, turn off the heat and gently stir to cool the syrup down and flatten the bubbles.
• Now its time to add it to the Aquafaba foam, so with the mixer running, slowly add it in a thin stream bit by bit until all the sugar syrup is incorporated.
• Now add the vanilla and keep beating while it fluffs up even more and cools down a little.
• These were piped using a Large Wiltons 1A tip(USA) WILTON EX LRG ROUND TIP #1A 402-1001
  (UK) Wilton 1A Round Tip, Silver, Large
  and a 50 cm piping bag(USA)JB Prince Heavy Cotton Pastry Bag 20 inch (50cm)(UK)Master Class Reusable Cotton Pastry / Icing Piping Bag, 50 cm (19.5″).
  Taking a LARGE piping bag (I use a 50cm one, with a wiltons 1A tip on it) fill the bag with the marshmallow and pipe the topping on the cakes.
• Sprinkle some with toasted coconut, and use a cooks blow torch to toast the the others.
• Now you’ll have a big mess to clean up, but it all will have been worth it, as your cakes are so jolly delicious! 🙂

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