Print Recipe

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.