Lemon Meringue Cupcakes by Ebony

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“Lemon Meringue Cupcakes

Cupcakes:

125g nuttelex
1 teaspoon vanilla
¾ cup castor sugar
2 eggs
1 ½ cups white rice flour
1 teaspoon cream of tartar
¼ teaspoon bicarbonate of soda
½ cup rice milk (or water)

Beat the nuttelex, sugar and vanilla til very creamy(she said she really beat at this stage), add eggs one at a time til thoroughly mixed.  Then add all of the rice flour, cream of tartar and bicarbonate of soda and half of the milk.  Beat again.  Keep adding enough milk to you achieve a very fluffy mixture.

Three quarter fill the patty cases with mixture and bake in moderate oven (180.c) for approximately 12-15mins.

Lemon Butter:

Magic spread out of failsafe cookbook.

Meringue:

3 egg whites
¾ cup castor sugar

Beat egg white til stiff peaks form, add the castor sugar and beat for 3 minutes til sugar dissolves.  Spoon the mixture into a large snap lock bag, seal.

Assemble:

Cut small hole out of the cooked cupcakes, spoon in some lemon butter, snip off one corner of the meringue mixture (snap lock bag) and pipe onto the cupcake.

Bake the cupcakes in hot oven for 3-5mins til the top is golden.”

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