Over the last few weeks, I have been trying to perfect my baking and cake decorating skills.
I’ve been enjoying myself SO MUCH and I think I’m getting better.
Anyway, I have been struggling to find a truly moist cupcake recipe, with low sugar. So the other day I used an Orange and Almond Cake recipe, and made them into cupcakes. They were simply amazing!
They were so moist, so soft, so fragrant, and SO lovely to eat.
I reduced the amount of sugar in the cupcakes, but I decorated them with a little blob of butter icing.
That little bit of creamy sweetness on top really rounded out the mellow orange flavour of the cupcake.
Omh nom nom!
So moist and so delicious!
Mini Orange and Almond Cupcakes (Gluten Free)
Ingredients (Makes 24 little cupcakes)
1 large orange
100g brown sugar
3 eggs, beaten
125g almond meal
1/2 tsp baking powder
125g butter, melted
1 1/2 cups of icing sugar
1 tablespoon of milk
Boil a large pot of water. Clean the orange and place into the boiling water and simmer on low for 2 hours. When done, drain the water and cool the orange to room temperature. The orange pips add a bit of bitterness to the cake, which I like. But my kids don’t like the taste, so I tend to scoop out out the pips for a smoother taste.
Puree the boiled orange (with skin) with a hand blender or in a blender, or in a small food processor. I used my high-speed Nutri-Bullet blender.
Add brown sugar and beaten eggs to the orange puree and give it a good stir.
Stir in the almond meal and baking powder. Pour out into cupcake molds or mini cupcake cases.
I spray cooking oil into two silicone 12-mini cupcake molds and make about 24 mini cupcakes.
Bake at 160°C for 30 minutes, until golden brown on top or skewer comes out cleans!
Mix up the butter icing, and decorate with a little slice of orange.