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!
260g caster sugar
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
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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