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Coconut Raspberry Cupcakes and Raspberry Meringues

Ingredients
  

  • For the raspberries
  • 150 g 1 1/2 cups frozen or fresh raspberries
  • For the meringues
  • 60 ml 1/2 cup chickpea brine from a can of chickpeas (aquafaba)
  • 1/2 tablespoon guar or xanthan gum
  • 50 g 1/2 cup powdered sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon raspberry juice see recipe instructions
  • For the cupcakes
  • 150 g 1 1/4 cup all-purpose flour
  • 30 g 1/4 cup shredded, dried coconut
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 125 g 1/2 cup plus 2 tablespoons brown sugar
  • 120 1/2 cup coconut milk*
  • 60 ml 1/4 cup vegetable oil
  • 60 g 1/4 cup cooked raspberries, drained (see recipe instructions)
  • For the cupcake topping
  • Coconut cream the solid fat scooped out from one 400 ml (14 oz) can of coconut milk**
  • 1 tablespoon powdered sugar or more to taste
  • 1/2 - 1 tablespoon raspberry juice
  • remaining coocked raspberries for garnish

Instructions
 

  • To make the cooked rasberries, place berries in a small saucepan and bring to a boil.
  • Remove from heat and let cool completely.
  • Reserve both the fruit and juice and store in the fridge.
  • To make the meringues, preheat the oven to 100°C (212°F). Line two baking sheets with parchment paper.
  • In a large bowl, combine chickpea brine and guar or xanthan gum.
  • Whip for two minutes using a handheld mixer.
  • Add sugar and raspberry juice and whip until very stiff. The fluff should keep its form so you can pipe it easily. This may take up to 10 minutes.
  • Fill the fluff into a pastry bag with a star tip and pipe about 2 cm (1 inch) large (or larger) meringues onto the sheet. They won't spread so you can put them relatively close together.
  • Bake 1 sheet at a time for 1 1/4 to 1 1/2 hours. Baking time can vary a lot, start checking on your meringues after 1 hour. If you went for larger meringues they might take up to 2 hours. They are done when completely dry. Make sure they don't start to brown.
  • Let cool completely and store in an airtight container.
  • To make the cupcakes, preheat oven to 180°C (350°F) and line 6 muffin tins with liners.
  • Combine flour, shredded coconut, baking powder and salt in a large bowl.
  • Stir to combine.
  • Combine sugar, coconut milk, and oil in a second bowl and whisk to combine.
  • Add to the dry ingredients and mix until all lumps are gone.
  • Fold in cooked raspberries and fill into muffin tins.
  • Bake for 30 minutes or until an inserted toothpick comes out clean.
  • To make the topping, scoop out the coconut cream that has solidified at the top of the can and place it in a bowl.
  • Add powdered sugar and whip on high spead until fluffy, for about three minutes.
  • Add raspberry juice and whip again. (You can also fold the juice in right after whipping, and don't mix the cream and the juice completely. This makes for a nice pattern.)
  • Place the coconut cream in a piping bag with a star tip and pipe onto your cupcakes. Decorate with cooked raspberries and meringues.
  • Serve immediately.

Notes

*You can also use the liquid from your chilled can of coconut milk: Scoop out the coconut cream and place it back in the fridge. Then measure out 1/2 cup of the clear liquid and use insteead of coconut milk.
**Place a 400 ml (14 oz) can of coconut milk in the fridge. Chill it for at least 8 hours, preferably more.