Mostly Healthy Orange Cupcakes XX

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

·       I cup of flaked almonds, toasted

·       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!)

Icing

·       Approx 500g icing sugar,

·       125g soy cream cheese (available in selected supermarkets and health food stores)

·       Juice of half a lemon (or to taste)

To decorate

·       Lightly toasted flaked almonds

·        Grated orange zest

Method

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. Preheat oven to 170º fan forced. Line muffin pans with paper cases (the mixture makes about 18 cupcakes). Quarter the oranges, and then remove core and any seeds. Place in blender and process until smooth. 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 and cardamom. Divide the mix among the prepared holes and bake for 25-30 mins.

Remove and cool slightly in the pans before transferring to a wire rack to cool. For icing, process all the ingredients in a blender until smooth. Spread the top of each cupcake with some of the icing and sprinkle with the almonds and orange zest.