Guilt-less Desserts & Treats for your Family


Orange and Almond Cupcakes

I am now of ‘that age’.

No, not the age that means I have to start wearing stockings or saying the phrase “my bunions means I can only wear shoes from the pharmacy”. But the age of reunions.

Reunions are a combination of reminiscing, catching up and peacocking. Talking about what was, what’s been and a little bit of holding in your jiggly baby belly to look more like your 16 year old self.

Last year I went to my 20th high school reunion and surprised myself my having a really great night. It was 5 minutes from home so I knew I had an easy out if I found myself stuck talking to the creepy guy from year 11 Chemistry, and I ended up staying up way past my bedtime (well, til 11pm anyway).

This weekend was my 15th year University Graduation reunion and I decided not to go. The logistics of having to travel and stay away from the kids overnight made it difficult. But when I really got down to it I didn’t want to go. I barely keep in contact with anyone I went to University with, aside from the odd Facebook comment or like (which thankfully we didn’t have back in those days), and I knew I would be the odd one out not drinking (and possibly yawning due to chronic sleep deprevation) and not having seen anyone for so very long.

I’m not the same person I was 21 years ago when I started Uni. I was a nieve 18 year old from the country moving to the big city with a suitcase full of soft toys, a mobile phone the size of a brief case and a yearning to be back home with my friends and family.

I’m also not the same person I was 15 years ago when I graduated. I no longer belt out Back Street Boy songs (well at least not in public any more) whilst dancing in mega heels and a face full of hair spray (my super smart BFF at the time swore this made your make up stay on longer).

My idea of a good night no longer involves bars, beers and hangovers. I am feeling more and more like a grandmother with a hermit complex than a sprightly young woman. But I guess that’s because I’m not ‘that person’ anymore. 40 is just around the corner and all I want for Christmas this a year is a solid 8 hours sleep. I’m officially boring and no longer care who knows it!  And whilst it would have been great to see old friends, it’s been 15 years since I saw most of them and my desire for simplicity and solitude is far greater than a night out on the town. I know that sticking within your comfort zone doesn’t allow for growth but sometimes you need to feel secure rather than excelled. My goals these days are more personally and physically motivated. Some days I do miss the crazy extrovert who would ‘ride the pony’ through the 9th floor Chemistry lab, and I’m still not sure who is the real me, but I like to think that we are each evolving all the time into new versions of ourselves…ones that our old selves would be proud of (if not a little bit embarassed by the mum hair and daggy desire to have a clean house).

Party pooper perhaps, but I am not the crazy 22 year old with all night staying power anymore. This old lady likes her own pillow, not having to wear mascara and wearing her ‘good thongs’.

Cupcakes aren’t the introverts of the cake baking world. They may not be as glamorous or as giant as a fancy layer cake but they’re certainly a worthy dessert that feels like less work and guilt-less treat.These Orange and Almond Cupcakes are the best way to make use of left overs. It started with a way to use the leftover boiled orange from this super tasty cake and quickly became the reason for boiling oranges.

Forget about only using the juice from an orange; use the whole thing! Boiling the orange gives the Orange and Almond Cupcakes a full and robust flavour which is perfectly matched to the Whipped Cream Frosting. The rest of these Orange and Almond Cupcakes is a simple 1 bowl technique which means Cupcakes in a flash.

Orange and Almond Cupcakes

These Orange and Almond Cupcakes are so full of fresh orange flavour and topped with refreshing whipped cream.
Prep Time1 hr 15 mins
Cook Time25 mins
Servings: 6
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Orange and Almond Cupcakes

    • 1 medium/large ripe Orange this will make 1/3 cup of boiled orange puree
    • 3 Eggs
    • 3/4 Cup Coconut Cream use the thickened cream from a can of chilled Coconut Ceam/Milk. Do not use the watery remains
    • 1/4 Cup Maple Syrup/Rice Malt Syrup
    • 1 teaspoons Vanilla Extract
    • 1/4 Cup plus 1 1/2 Tablespoons Coconut Flour
    • 1/2 Cup Almond Meal
    • 3 teaspoons Baking Powder

    Whipped Cream Frosting

    • 2 Cups Coconut Cream the thickened cream taken from opened cans of coconut cream/milk that have been in the fridge overnight. Do not use the watery remains
    • 3 teaspoons Vanilla Extract
    • 3 teaspooons Maple Syrup

    Instructions

    INSTRUCTIONS

      Orange and Almond Cupcakes

      • Place the whole orange in a saucepan and cover completely with water.
      • Bring the saucepan to the boil and then reduce heat to medium for 60 minutes, being careful to keep the water covering (or almost covering) the orange at all times. If the water level gets too low add some boiling water to the pot.
      • After 1 hour drain the water and allow the orange to cool. Once cooled, cut into quarters and remove any seeds and the pilth (the thick white bit in the middle).
      • Place the orange quarters into a food processor and blend until smooth (ish). You will need 1/3 Cup of cooked and pured Orange for this recipe. Keep the left overs for more cupcakes.
      • Preheat the oven to 180C/360F.
      • Line and grease for 6 cupcakes.
      • In a large bowl place the wet ingredients and lightly whisk by hand (this includes the orange puree). DO NOT over whisk/mix.
      • Add the dry ingredients into the bowl and lightly whisk until just combined. DO NOT over whisk/mix. I like to sift my dry indredients straight into the bowl.
      • Pour the mixture evenly amungst the cupcakes.
      • Place in the oven and bake for 25-30 minutes or until cooked through.
      • Remove from the oven and allow to cool in the tin for 5 minutes and then remove the cupakes from the tray.
      • When cooled completely cover the cupcakes with the whipped cream frosting.

      Whipped Cream Frosting

      • Place the ingredients into a bowl and whisk until combined. Place the cream back in the fridge to thicken before using.
      • The cake itself does not need to be refridgerated but the frosting may.

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