Microwave vegan cupcakes

Updated at: Thu, 17 Aug 2023 08:48:01 GMT

Step 1

Lightly grease four 175ml/6fl oz ramekins. Mix the flour, sugar, cocoa powder, bicarbonate of soda and a pinch of salt in a bowl.

Step 2

Put 6 tablespoons water, the sunflower oil, vinegar, orange zest and vanilla in a second bowl and mix with balloon whisk until combined. Add the dry ingredients and mix thoroughly.

Step 3

Spoon into the prepared ramekins and cook in the microwave on high for about 50 seconds, one at a time, or until the cakes are well risen and just firm to the touch. They should still be a little wet around the edges – don’t let them overcook or they will go dry and toughen. Set aside while the meringue is prepared.

Step 4

To make the meringue, pour the aquafaba into a freestanding mixer and mix on a high setting for about 3 minutes or until white, light and standing in very firm peaks when the whisk is removed.

Step 5

Slowly add the caster sugar, a teaspoon at a time, with the mixer on high speed, until all the sugar is incorporated. Continue whisking until very firm and glossy – this will take 3–5 minutes more. Sift over the icing sugar, reduce the speed and mix for 10 seconds, until just incorporated.

Step 6

Spoon the meringue into a large piping bag fitted with a star nozzle. Pipe the meringue onto the cupcakes. Use a chef’s blowtorch to lightly toast the meringue and serve.

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