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Wednesday, October 6, 2010

Meringue Cup Cakes (Gluten Free)

On Sunday we celebrated Christina's 21st Yeah Yeah !! She asked me to make these cupcakes which are gluten free and I was so excited to give them a go. At the start they seemed like a challenge BUT I was so impressed with them in the end, the picture shows why. If you would like to make them they are best made on the day they are served. The lime curd can be replaced with lemon curd and if you don't have mint leaves in the garden just leave them out and dust lightly with icing sugar.

** Recipe inspired by AWW “Gluten-Free & Allergy-Free Eating” cookbook

Makes approximately 27 small cupcakes


2 egg whites
Pinch of Cream of Tartar
½ cup (110g) Caster Sugar
2 teaspoons Pure Icing Sugar
Fresh Mint Leaves
Icing Sugar for dusting

Lime Curd:
2 Eggs, beaten lightly
½ cup (110g) Caster Sugar
90g dairy-free spread
1/3 cup (80ml) Lime Juice
2 teaspoons finely grated Lime Rind
Green Food Colouring

1. Make cupcakes: Preheat oven at 180oC (170oC fan forced). Line very small cupcake tins with paper cupcakes cases
2. Beat egg whites until foamy, gradually add the sugars a tablespoon at a time, beating until sugar dissolves after each addition.
3. Place mixture into piping bag and pipe into the paper cupcake cases. Using the back of a small spoon, make a small indentation to create a small hollow.
4. Place cupcakes in oven, reduce oven temperature to 120oC and bake for 1 hour. Cool in oven with door ajar.
5. Make lime curd: Beat eggs in small saucepan, stir in sugar, spread and juice; stir over medium heat until mixture thickens. Remove from heat. Strain mixture through a sieve into a bowl, allow to cool slightly and place in the fridge to cool completely, stirring every 10 minutes or so. Stir in rind and green food colouring. Cover, refrigerate 1 hour or until thick.
6. Once cupcakes are cooled, top with lime curd, a small mint leave and dust with icing sugar.

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