Gluten-Free Orange Cupcakes

Gluten-Free Orange Cupcakes

With Optional White Chocolate Buttercream Frosting

Gluten-Free and low in carb! These delightful cupcakes have the perfect balance of zesty and sweet!

 Total time required: 2 - 2 ½ hours

Ingredients:

2 medium to large oranges

2 and 2/3 cups fine almond meal

2 teaspoons baking powder

80g butter

1 and 1/3 cups castor sugar

4 large eggs

 

Optional White Chocolate Buttercream Frosting:

150g white chocolate

110g butter

250g soft icing sugar

Cooking Instructions:

1)      Wash the oranges well and place them (whole) in a saucepan. Fill the saucepan with water until the oranges are just covered. Bring the water to the boil, then turn the heat down to medium and leave the oranges to simmer for 75-80 minutes, until soft.

2)      In the meantime measure out all your ingredients. This will mean less preparation time later on and will allow the butter and eggs to warm to room temperature.

3)      When the oranges are done carefully take them out of the hot water and leave them to cool for 15 minutes. *Cut into quarters and blend in a food processor until smooth.

4)      Preheat the oven to 140°C (fan-force) and line two muffin trays with cupcake cases.

5)      In a small bowl place almond meal and baking powder, mix thoroughly.

6)      In a medium/large bowl beat the butter with an electric beater for 2 minutes or until pale and smooth.

7)      Gradually add the castor sugar to the butter, a quarter at a time, beating for 2 minutes after each addition or until the mix is smooth and fluffy.

8)      Add the eggs one at a time, beating until just combined each time.

9)      Pour half the almond meal into the mix and beat on low until combined.

10)   Add the pureed orange and beat until combined.

11)   Add the last of the almond meal and beat until smooth and combined.

12)   Spoon the batter into the cupcake papers. If you don’t completely fill both trays then don’t worry, just remove the unused cases and fill the empty compartments half way full with cool water.

13)   Bake for 45 minutes. The cupcakes should be pretty much dry to touch and lightly browned. Allow to cool and enjoy!

Optional White Chocolate Buttercream Frosting:

1)      In a large bowl place icing sure and butter. Beat with an electric beater on medium/high speed until the icing is smooth, light in colour and fluffy.

2)      Gently melt the white chocolate in a microwave-safe bowl and add to the buttercream. Beat until well combined. If the frosting is too thick just add a small splash of milk and beat it in, likewise if too liquid-y then add a pinch more icing sugar.

3)      I personally found the icing a little too difficult to pipe so I just spread it on with a knife but I’m sure if made a little softer then it would pipe on fine.

4)      Garnish with some grated orange zest or grated chocolate. ENJOY!

Additional Information:

The frosting isn’t really necessary for these citrus cupcakes and I personally find that if you don’t have an even ratio of cake and icing then the sweet makes the cupcakes somewhat bitter. So I like to have leave them un-iced for a naturally sweet (and much healthier) snack.

*If you find them too bitter or you’d prefer a slightly sweeter cake then simply peel the oranges before processing. The removal of the rind should take away a most of any bitterness.

The original recipe (before I changed bits and pieces of it) I found here:

http://myfoodtrail.com/2011/02/recipe-gluten-free-flourless-orange-cupcakes-with-white-chocolate-frosting-%E2%80%93-the-cookbook-challenge-fortnight-2.html