Cardamom, Orange & Almond Cupcakes

#glutenfree #dairyfree

It seems that ever since ‘Sex and the City’s’ Miranda and Carrie talked crushes while stuffing themselves with the now infamous Magnolia bakery delights, cupcakes have steadily taken the cake when it comes to the baking popularity stakes. There is just no way that I can sugar coat the reality though sorry…cupcakes aren’t really good for you. Well, unless you count the health benefits from the quick burst of endorphins you enjoy as your taste buds rejoice when the ridiculously indulgent buttercream melts on your tongue. Oh…heaven! But really, I’m clutching at straws. They’re a treat. Enjoy!

Cupcake Ingredients:

2 oranges 

260g caster sugar  

6 eggs

2 cups almond meal

2 teaspoons baking powder

2 teaspoons ground cardamom

1/4 teaspoon of cinnamon

7 tablespoons of rice flour (this is optional, I often add it if the mixture looks too runny – sometimes it depends on how juicy the oranges are!) 

Soy Cream Cheese Icing Ingredients:

Approx. 500g icing sugar

125g soy cream cheese (this can be substituted for standard cream cheese, if desired) 

Juice of half a lemon (or to taste)

3/4 cup of Lightly toasted flaked almonds 

Grated orange zest

Directions:

  1. Place the oranges in a saucepan, cover with cold water and bring to the boil. Reduce heat to low simmer for 1 hour or until the oranges are soft. Remove oranges and cool.
  2. Preheat the oven to 170º fan force. Line muffin pans with paper cases 
  3. Quarter the oranges, then remove core and any seeds. Place in blender and process until smooth
  4. Add the sugar and process to combine. Add the eggs and process to combine. Transfer the mix to a bowl and fold in the almond meal, rice flour (if using), baking powder, cinnamon and cardamom
  5. Divide the mix among the prepared holes and bake for 25-30 mins
  6. Remove and cool slightly in the pans before transferring to a wire rack to cool
  7. To make the icing, blend all ingredients together in a food processor until the desired consistency is achieved. 
  8. Spread the top of each cupcake with some of the icing and sprinkle with the almonds and orange zest
  9. Enjoy! 

Nutrition Bite: These cupcakes do use refined sugar, which I’m not usually a fan of, but I created this recipe for my Grandad who is a coeliac so doesn’t eat gluten (or dairy)…and at 82 and still skiing, tramping and bodyboarding, he shows that you can consciously indulge in moderation every now and then and still have a healthy and active life!

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