Preheat oven to 160. Line a cupcake tray with 10 cupcake cases.
Mix all ingredients in a stand mixer until combined.
Spoon into cupcake cases.
Bake 15-20 minutes, or until cooked through. Cool on wire rack.
Preheat oven to 100℃. Line 2 baking trays with grease proof paper wipe paper over with paper towel sprayed with oil.
Wipe bowl of mixer and whisk with vinegar dry well.
Whisk the egg whites and cream of tartar in a stand mixer until soft peaks form.
Add sweetener 1 teaspoon at a time mixing well after each addition.
Add in xanthan gum and lemon juice and mix well.
On one tray draw 10/6cm circles on grease proof paper. Turn paper over.
Place piping tips in bags and in one bag paint 4 stripes of yellow colour. Fill both bags with meringue.
Place 1 dob of meringue under each corner to stabilize the paper.
Pipe meringue in different styles in a round mini wreath making sure the meringue is touching as this will be lifted onto the top of the cupcakes.
Pipe extra meringue on other baking tray in different sizes.
Place meringue wreath and extra meringues into oven for 90 minutes or until meringue is crisp and dry.
Turn off oven allow to cool with oven door closed until completely cooled.
Preheat oven to 100. Line 2 baking trays with grease proof paper wipe paper over with paper towel sprayed with oil.
Wipe bowl of mixer and blade with vinegar dry well.
Insert butterfly. Add egg whites and cream of tartar and mix 2.5 min/37℃/speed 4/MC off.
Set Thermomix to 5 min/37℃/speed 3 and add sweetener 1 teaspoon at a time. Add in xanthan gum and lemon juice for rest of mixing time. Follow from step 6 above.
Cut out a small hole in the middle of cupcakes and fill with prepared lemon curd.
Place piping tip 1M into piping bag and fill with whipped cream. Pipe onto cupcakes.
Place mini meringue wreath onto the top of cupcakes.
Meringue is placed into position on the day of serving only. Otherwise keep the separate.
Store in an airtight container in the fridge.
Serving: 1serve | Calories: 302kcal | Carbohydrates: 6g | Protein: 8g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 109mg | Sodium: 58mg | Potassium: 174mg | Fiber: 2g | Sugar: 1g | Vitamin A: 567IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 1mg | Magnesium: 6mg | Net Carbs: 4g