Wednesday, 2 December 2020

Lime cupcakes with vegan meringue


  • Cooking time: 20 min
  • Preparation time: 70 min
  • Price per portion: from 0.70 euros *

Materials:- Electric Blender rods SilverCrest

- Molds muffins

- Blondas muffin

- Pastry bag

- Nozzle curly


  • For the cupcakes: we combine the soy drink with the olive oil, the brown sugar, the salt, the zest of a lime and the juice of half a lime in a bowl, and mix with a rod.
  • Gradually add the sifted flour and yeast, while carefully mixing. Fill 12 muffin doilies arranged on a muffin tin and bake for 15-20 minutes at 180 ºC. We cool to room temperature outside the mold and reserve.
  • For the vegan meringue: previously cool the chickpeas and strain the liquid into a bowl. We beat it with an electric mixer of rods until it begins to foam and mount. Add the lemon juice and beat again for 6-8 minutes.
  • Add the sugar, the zest of two limes and beat for a few more minutes. We arrange the meringue in a pastry bag with a curly nozzle and decorate the cupcakes with it. We finish with a little lime zest and… enjoy!


  • To make cake or muffin dough, it is advisable to mix liquid products on one side and dry ones on the other. Then, depending on the result we want to achieve, they are mixed in one way or another.
  • This is a perfect way to take advantage of the liquid from the chickpeas that we always discard. Chickpeas, of course, we will use them for other recipes or batch cooking
  • We cool the cupcakes out of the mold so that they cool faster.
  • We have to cool the chickpea liquid well so that it can be assembled easily.
  • Lemon juice acts as a stabilizer for vegan meringue.
  • We have to achieve a firm texture, which does not fall if we put it on a spoon upside down.


Being a cupcake, we must bear in mind that we would be choosing a very dense dessert with a high caloric intake, also including a significant amount of sugar and fat. Despite the fact that in this case the fat comes from Olive Oil instead of butter or palm oil, more common in industrial confectionery.

Baking in general is an option to be consumed occasionally and should not be present in our diet with much recurrence. Therefore, this recipe is an example of preparation that we should choose sporadically and for special occasions.

Its main notable difference is that it is possible to make a vegan preparation , without butter or eggs, and using vegetable oils, such as olive, and linking the preparation with the chickpea liquid.

Nutritional information on the featured ingredient:

Who was going to tell us that we could use the water from the chickpeas to cook recipes as striking as this one?

The  chickpea canning liquid , in addition to keeping the properties of the legumes intact, acquires part of the proteins and carbohydrates that this legume has given it during the preservation process. This allows it to have the ability to retain air, and therefore we can make fluffy vegan desserts by using the “Aquafaba”. The next time you open a jar of chickpeas, you know that, don't throw it away!

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