Makes 12, prep time 20 minutes, cooking time 45-50 minutes
Zest of an orange & lemon
150g brown sugar
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 CREAM CHEESE FROSTING
2 tbs of cream cheese
30g icing sugar
Zest of ½ a lemon
Handful of oranges strips to decorate
FOR THE MERINGUES
3 free-range egg whites
170g of caster sugar
Icing sugar for dusting
Preheat oven to 180 degrees. Place the twelve muffin cases in a muffin tray.
Bring 500ml of water to the boil in a pan, 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, vanilla essence, mixed spice, oil and egg, mix until combined.
Drain the cauliflower and leave to stand and cool, using the pulse mode on a food processor blitz the cauliflower it into small grains.
Add the prepared ingredients to the mixing bowl, mix to combine, next add the flour a little at a time.
Divide mixture between paper cases and bake for 20 minutes, insert a knife, if it comes out clean the muffins are baked. Transfer to a wire rack to cool.
FOR THE MERINGUES
Separate the egg whites into a metallic bowl.
Whisk the egg whites until become silky. Add the sugar a little at a time.
nce 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 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.