B-well Vegan Lemon Meringue Cupcakes

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.

Serves: 12
Time: 40 minutes
Recipe by: Thando Manyoni


2 cups flour
1 cup brown sugar
1 ½ tsp baking powder
½ tsp bicarb
¼ cup granulated white sugar
½ salt
1 cup almond milk
1 cup B-well Original Tangy Mayonnaise
1 tbsp pure vanilla extract

Vegan lemon curd:
1 cup castor sugar
2 tbsp corn flour
1 cup almon milk
½ cup freshly squeezed lemon juice
2 tbsp lemon zest
1 tsp turmeric

¾ cup brine liquid from chickpeas
½ tsp cream of tartar
½ cup castor sugar
½ tsp vanilla essence


Preheat the oven to 180C and prepare cupcake tins with liners.
For the cupcakes; whisk together the flour, sugars, baking powder, bicarb and salt. In separate bowl, combine the milk, mayo and vanilla and mix until smooth. Pour the wet ingredients into the dry ingredient and whisk until smooth. Divide evenly into the cupcake tins and bake for 15-20 minutes or until cooked through and golden brown. Remove from the oven and allow to cool.
For the lemon curd, whisk all the ingredients in a pot and place in a medium heat. Whisk continuously until the curd thickens. Remove from the heat and place in a piping bag.
For the meringue, pour the liquid from one can of chickpeas into a bowl with the cream of tartar. Whisk until the mixture becomes frothy. Gradually add the castor sugar, one tablespoon at a time.

Chefs Tip: The brine liquid from the chickpeas or any other canned legumes is known as aquafaba, which is used as the vegan substitute for egg whites in a meringue.

Leave a Comment

Your email address will not be published. Required fields are marked *