• Preheat the oven to 175 degrees Celsius.
• Add apple sauce, milk, coconut oil and apple cider vinegar to a blender and mix until smooth.
• Comine rest of the ingredients for the cupcakes in a bowl.
• Add to the wet ingredients in the blender and mix just until smooth.
• Fill up 7/8 part of the muffin tins (will make 5-6 muffins depending on the size of the tins) and bake in the middle of the oven for 14-18 minutes.
• Take out and let cool.

For the merengue

• I made both white, pink and red merengue. But I only used one batter. Follow instructions below.
• Add merengue powder and water, or awuafaba, cream of tart and sugar to a high mixing bowl. Mix using a electric hand mixer until stiff peaks start to form. (Take 10-15 minutes).
• Using a piping tip (or just a spoon) add merengue on top of each cupcake.
• When you're done with the white merengue add about 1/8 of a teaspoon (it can vary depending on which food coloring you're using). This will make the merengue pink.
• Top the amount of cupcakes you want to have in pink using a piping tip.
• Add another 1/8 of a teaspoon of food coloring for making red meregnue.
• Top the cupcakes that you want to have with red merengue.
• Serve immediately or store in the fridge until 30 minutes before it's time to serve.