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Cinnamon Tea Cupcakes with Meringue Icing

Preparation

20 mins

Cooking

35 mins

Makes

8

Low FODMAP serve

1

These sensational low FODMAP Cinnamon Tea Cakes with Meringue Icing are perfect for parties and afternoon tea.

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What you'll need

For the cupcakes

almond milk

1 cup almond milk

apple cider vinegar

1 teaspoon apple cider vinegar

butter

¼ cup butter

brown sugar

½ cup brown sugar

caster sugar

¼ cup caster sugar

baking soda

2 teaspoon baking powder

Lo-Fo Pantry All Purpose/ Plain Flour

2 cups Lo-Fo Pantry All Purpose/ Plain Flour

ground cinnamon

1 tablespoon ground cinnamon

salt

1 pinch salt

vanilla essence

1 teaspoon vanilla essence

For the icing

egg whites

3 egg whites

sugar

¾ cup sugar

cornflour

1 teaspoon cornflour


Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Plain Flour
Lo-Fo Pantry Plain Flour

Process

Step 2

In a large mixing bowl, combine the almond milk and apple cider vinegar and set aside for 5 minutes.

Step 4

Sift in the flours and cinnamon, and add the salt and vanilla. Whisk until the mixture is smooth

Step 5

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.

Step 8

Add the egg whites and sugar to the bowl over the double boiler and whisk continuously until the sugar has dissolved.

Step 9

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.

*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet

Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Plain Flour
Lo-Fo Pantry Plain Flour