Orange Meringue Cupcake

Are you a citrus fan? These Orange Meringue Cupcakes with be your absolute dessert dream!! Here’s the recipe:

 Prep Time 20mins            Baking Time 1 hour      Makes 24 servings

 Ingredients

Cupcakes

• 2 cups cake flour
• 2 tsp baking powder
• ½ tsp salt
• 1 ⅔ cups Coconut Sugar
• 1 tsp finely grated orange zest
• 2 sticks unsalted butter (cut into pieces, at room temperature)
• ½ cup liquid Leaner Creamer Original (¼ cup creamer + ¼ cup hot water; cool in the refrigerator)
• 2 tsp vanilla extract
• 3 large eggs

Meringue Frosting

• 8 large egg whites
• 1 ⅓ cups Leaner Creamer Original
• 2 tsp orange juice + 1 tsp finely grated orange zest
• pinch of cream of tartar
• pinch of salt

Instructions

1 Preheat the oven to 350°F and line 24 muffin cups with paper liners.

2 Put the flour, baking powder, and salt into the bowl of a food processor. Add Leaner Sweetener Coconut Sugar and orange zest and pulse a few times to combine evenly. Add the butter and pulse until the mixture looks like coarse sand, with some pea-size bits of butter.

2 In a large bowl, cream together the coconut oil and Leaner Sweetener Coconut Sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda, and salt; stir into the batter just until blended. Fold in blueberries.

3 Whisk together the liquid LC Original, vanilla, and eggs in a small bowl or measuring cup with a spout. With the food processor running, pour in the liquid mixture and process until smooth.

4 Divide the batter evenly among the prepared muffin cups, filling them two-thirds full. Bake until they pass the toothpick test and the top springs back when pressed gently; 20-25 minutes. Cool the cupcakes in the pans on a rack for 10 minutes, then remove and cool completely.

5 Meringue Frosting: Bring a few inches of water to a boil in a medium saucepan. Whisk together the egg whites, LC Coconut Sugar, orange juice and zest, cream of tartar, and salt in a medium heat-safe bowl. Set the bowl over the saucepan, make sure the bottom of the bowl does not touch the water. Continue whisking until the mixture is hot to the touch and the sugar dissolves; 2 minutes. Remove the bowl from the saucepan and beat, using an electric mixer at medium-high speed, until the meringue is cool and holds a stiff peak; 7 minutes.

6 Generously pipe or spoon the frosting onto the cupcakes. Sprinkle with orange zest.