Cinnamon Tea Cupcakes with Meringue Icing
Low FODMAP serve
What you'll need
For the cupcakes
1 cup almond milk
1 teaspoon apple cider vinegar
¼ cup butter
½ cup brown sugar
¼ cup caster sugar
2 teaspoon baking powder
2 cups Lo-Fo Pantry All Purpose/ Plain Flour
1 tablespoon ground cinnamon
1 pinch salt
1 teaspoon vanilla essence
For the icing
3 egg whites
¾ cup sugar
1 teaspoon cornflour
Preheat the oven to 180°C fan forced and grease a standard muffin tray.
In a large mixing bowl, combine the almond milk and apple cider vinegar and set aside for 5 minutes.
Add the melted butter and sugars to the milk mixture and stir to combine.
Sift in the flours and cinnamon, and add the salt and vanilla. Whisk until the mixture is smooth
Divide the mixture between 8 holes of the muffin tray and bake for 25 minutes or until cupcakes have shrunk in slightly from the edges of the tray and an inserted skewer comes out clean.
Turn the cupcakes out onto a wire rack to cool.
To prepare the icing, set up a double boiler over a stove and once boiling, reduce to a simmer.
Add the egg whites and sugar to the bowl over the double boiler and whisk continuously until the sugar has dissolved.
Remove the bowl from the double boiler and add the cornflour. Beat the mixture until it is thick and glossy and stick peaks have formed.
Transfer the meringue icing to a piping bag and pipe on to the cupcakes. Torch the meringue if desired.