VeganMoFo 11: Vanilla cream cupcakes with meringue and strawberry coulis

A couple of days ago I was speaking with a friend about cupcakes (yes, recently I only speak about cupcakes!) and he came out with the idea of one with meringues. The idea intrigued me, but I had never made a meringue before. Surfing in Internet I found out an incredible meringue recipe of a blogger I follow, Lucy from lucysfriendlyfood. Here you can find her original recipe.

The meringue turned out at the first time, I buyed the last strawbwerries of the year, added mint, ginger, pink peppercorns  and made a vanilla cream. So these cupcakes were born.

canilla cream cupcakes with meringue and ginger and mint strawberry coulis

Ingredients (makes 10 cupcakes)

For the batter
1 1/2 cup all purpose flour
3/4 granulated sugar
3/4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3/4 cup rice milk at room temperature
1/3 cup canola oil

For the meringue
6 tbsp confectioners sugar
1/4 tsp xanthan gum
1 tsp soya protein
3 tbsp cold water
3/4 tsp cider vinegar
1/2 tsp vanilla
1 1/2 tsp soya protein

For thevanilla cream
2 cups soy milk
1/3 cup rice flour
1/3 cup caster sugar
2 tsp turmeric
1 vanilla bean (remove the seeds with a knife)
2 tbsp soy butter

For the strawberry coulis
1 cup strawberries
1 cm ginger
6 mint leaves
a few pink peppercorns
1/3 cup caster sugar
1 tbsp lime juice

For the decoration
mint leaves
ginger rasped
pink peppercorns

Start by making the strawberry coulis. Combine strawberries, sugar, mint leaves, ginger, and lime juice in a pan. Bring to a boil and simmer until thick. Remove the pan from the heat and allow to cool completely.

For the meringue preheat the oven to 110°.
In a bowl whisk confectioners sugar, xanthan gum and 1 tsp soya protein. In another bowl whisk for about 10 minutes cold water, cider vinegar and 1/2 tsp soya protein. Whisk on high speed until the mixture is fluffy. Keep whisking add the confectioners sugar one spoon at a time until combined. Spoon the mixture on a baking sheet and transfer to the oven. Bake for 1 1/2 hour. Remove from the oven and allow to cool completely.

For the vanilla cream combine soy milk and vanilla seeds in a pan and bring to a boil. Remove the pan from the heat and let it rest for 30 minutes in order the vanilla gives its aroma to the milk.
Filter the milk with a strainer, add rice flour, sugar and whisk carefully until smooth. Bring the pan to the boil, reduce the heat to low and gently simmer until creamy. Turn off the heat and remove the pan. Add soy butter, whisk again and allow to cool completely.

Turn the oven to 180°.

For the batter whisk in a bowl rice milk and canola oil. In another bowl measure out flour, caster sugar, baking powder, baking soda, and salt. Add dry ingredients to the wet and whisk until smooth. Scoop the batter into cupcake pans, transfer to the oven and bake for 20-25 minutes. Remove the pan from the oven and allow to cool completely.

Cut a cone shape out of each cupcake and throw it out. Fill the hole with the vanilla cream and cover with the meringue. Pour the coulis on the top of each cupcake and sprinle mint leaves, ginger rasped and pink peppercorns.

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14 comments
  1. Do you really throw the cupcake cores away? You could save them in the freezer and use them for future projects!

    This cake looks great. Strawberries and meringue are such a classic combination then you’ve added some delicious sounding twists.

  2. India said:

    interesting recipe for the meringue. How close is it to the egg white version?

  3. narf77 said:

    At the end of Vegan Mofo, I am going to hold the most sophisticated cupcake party for all of my friends…or…I might just make all of these and slowly work my way through all of them over a series of unforgettable days…not made my mind up yet but hey, the making them bit is in the bag!

      • narf77 said:

        We have a “thing” where you can raise money for charity by having a cupcake party and I could do this, using some of your gorgeous recipes AND raise money at the same time. BONUS all round 🙂

      • That is a really good thing. Please, let me know how it goes!
        Changing subject, I’m in love with your dogs! 🙂

      • narf77 said:

        Cheers…Earl is an attention hog and adores other people’s adoration and will pose for hours while we take photo’s of him but Bezial (the black one) thinks that we are trying to steal his soul whenever we go near him with a camera and it’s hard to get a good photo of him. I am sure most of the people following my blog today are only doing so because of our crazy mutts 😉

      • It’s a pleasure reading your posts and I do like what and the way you write.
        Yes, Earl looks like he’s having fun! His expressions are irresistible!

  4. As yummy as your savory cupcakes are…the sweet ones are my favorites. Love the layers of flavor here.

  5. Cool! I still have never attempted vegan meringue, how did it taste? All the different flavours in this one sound fantastic together.

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