Makes 12, prep time 20 minutes, cooking time 45-50 minutes
INGREDIENTS
200g cauliflower, cut into bite size pieces
1 orange & lemon
150g brown sugar
2 free-range eggs
1 tsp vanilla essence
4 tbsp olive oil
1 tsp of mixed spice
225g self-raising flour
Pinch of salt
12 cake cases
FOR THE MERINGUES
3 free-range egg whites
120g caster sugar
Icing sugar for dusting
FOR THE CREAM CHEESE FROSTING
2 tbsp of cream cheese
30g icing sugar
Zest of ½ a lemon
Orange zest to decorate
METHOD
Preheat oven to 180ºC. Place the twelve muffin cases in a muffin tray.
Bring a deep pan of (unsalted) water to the boil, add the cauliflower and cook for 5 minutes.
Zest an orange and lemon into a mixing bowl. Separately, juice the orange and lemon and add one tablespoon of each.
Next, add the sugar, eggs, vanilla essence, oil and spice, mix until combined. Drain the cauliflower and leave to stand.
Using the pulse mode on a food processor, blitz the cauliflower into small grains.
Add the prepared ingredients to the cauliflower, mix to combine, next add the flour a little at a time.
Divide mixture between paper cases. Bake for 20 minutes until a knife inserted comes out clean. Transfer to a wire rack to cool.
FOR THE MERINGUES
Separate the egg whites into a metallic bowl. Whisk the egg whites until silky.
Add the sugar a little at a time. Once the mixture is smooth and forms soft peaks, place 12 equals amounts on a lined baking tray.
Using a fork, shape the meringues into circles, then bake for 45 minutes.
Once the meringues are cooked, turn off the heat and leave in the oven.
This helps them to stay crisp.
FOR THE FROSTING
Whisk the cream cheese, icing sugar and lemon juice in a large bowl.
Spread over the cupcakes and top with meringue.
Dust with icing sugar and decorate with orange zest.