For the cupcakes (makes 24)

• 100g rice flour
• 100g gram flour
• 50g tapioca flour
• 2tsp baking powder
• 200g sugar
• 75ml vegetable oil
• 250ml rice milk
• 2 tsp cider vinegar
• Juice of one lemon
• Zest of two lemons

For the icing

• Juice of one lemon
• 75g caster sugar

For the meringues (makes 12)

• 6 tbsps icing sugar, sifted
• ¼ tsp xanthum gum
• 1 tsp pea protein
• 3 tbsps cold water
• ¾ tsp cider vinegar
• ½ tsp vanilla
• 1½ tsps pea protein

For the vanilla butter-cream icing

• 100g icing sugar
• 30g Trex
• 10mls rice milk (or any other safe milk)
• 1tsp vanilla extract

1. Preheat the oven to 180°c
2. Whisk together the milk and vinegar together.  The milk may thicken a little with discernible blobs of fat and will have plenty of bubbles
3. Grate the lemons, set one aside for the icing, and squeeze the juice of the lemon into a separate bowl
4. Add the oil, sugar and lemon zest and milk mixture to the lemon juice and mix well
5. Sieve in the flour and baking powder and mix well
6. Pour the mixture into separate cupcake cases, leaving a little space at the top
7. Put in the oven and bake for 25-30 minutes.
8. Whilst the cupcakes are baking, prepare your mini meringues by lining a baking sheet with baking paper/parchment
9. In a small bowl whisk together the icing sugar, xanthum gum and 1 tsp of pea protein  and set aside
10. In a large bowl place the water, vinegar, vanilla and 1½ tsps pea protein. Whisk on high speed for up to 10 minutes until it has increased considerably in size, and is bubbly
11. Keeping the whisk on high add the icing sugar mix, 1 tbsp at a time. The mixture should eventually turn pure white and leave peaks when the whisk is lifted out of the mix
12. Pipe or spoon the mix onto the lined baking sheet
13. Once the cupcakes have finished, reduce the oven temperature down to 110°C and then bake the meringues for up to 1 1/2 hours, until they are set and peel easily away from the paper
14. Leave the cupcakes to cool whilst you prepare the lemon drizzle icing
15. In a small bowl mix together the caster sugar and lemon juice
16. Using a small skewer. poke small holes into the cupcakes, then drizzle the icing over them
17. Once this is done, you can prepare the butter-cream icing
18. Use a whisk or an electric mixer, beat the Trex until smooth
19. Sift in 100-150g of the icing sugar and continue to beat the mixture on low
20. Gradually add the rest of the icing sugar, whisking all the time
21. Once you’ve added all of the icing sugar, gradually add the milk until the mixture is light and fluffy.  You may need to add less than 50mls, so add slowly until you reach the consistency you require
22. Next add the vanilla extract and continue to beat until the icing is really light
23. Once your cupcakes, butter-cream icing and meringues are all ready, you can start to assemble your lemon meringue cupcakes
24. Add a little of the butter-cream icing to the top of each cupcake and top with a meringue
25. Serve and enjoy!