These light and fluffy gluten-free cupcakes are made with almond flour, which is packed with protein, healthy fats & fiber to support digestion & promote satiety.
Serving 12
Ingredients
- 1¼ cups all-purpose gluten-free fl our
- ¼ cup pure maple syrup
- 1¼ cups almond meal
- 1 tsp gelatine
- ¼ tsp bicarb soda
- 1 tsp vanilla extract
- 2 tsp baking powder
- Dried orange slices, orange zest & flowers, to decorate
- Pinch sea salt
- ¼ cup cold-pressed olive oil
- ¼ cup fresh orange juice
- 2 tbsp orange zest, extra for topping
- 2⁄3 cup milk of choice
- ½ cup pure maple syrup
- 1 tsp vanilla extract
- ¼ cup water, at room temperature
Method
- Preheat oven to 180°C and line a muffin tray with paper cases.
- In a medium bowl add almond meal, gluten-free flour, bicarb and baking powder, then mix well.
- In another bowl combine olive oil, orange juice, orange zest, milk, maple syrup and vanilla.
- Pour wet ingredients into the dry and combine well.
- Spoon mixture into muffin cases and bake for 20–25 mins or until a skewer comes out cleanly from the centre. Set aside to cool completely.
- In a small saucepan, add water then sprinkle with gelatine evenly over the surface.
- Put the heat on low and stir the water until the gelatine goes clear and is fully dissolved. Do not
simmer. Add vanilla extract and set aside. - Pour cream into a chilled bowl and whip with a handheld beater until soft peaks start to form. Slowly pour in maple syrup and then gelatine water and keep whipping until combined. Careful not to overwhip.
- Refrigerate to stiffen it up a little before piping it onto cakes.
- Decorate with dried orange slices, orange zest and fresh flowers
Servings
12
Prep time
Cook time
Recipe
Ingredients
- 1¼ cups all-purpose gluten-free fl our
- ¼ cup pure maple syrup
- 1¼ cups almond meal
- 1 tsp gelatine
- ¼ tsp bicarb soda
- 1 tsp vanilla extract
- 2 tsp baking powder
- Dried orange slices, orange zest & flowers, to decorate
- Pinch sea salt
- ¼ cup cold-pressed olive oil
- ¼ cup fresh orange juice
- 2 tbsp orange zest, extra for topping
- 2⁄3 cup milk of choice
- ½ cup pure maple syrup
- 1 tsp vanilla extract
- ¼ cup water, at room temperature
Method
- Preheat oven to 180°C and line a muffin tray with paper cases.
- In a medium bowl add almond meal, gluten-free flour, bicarb and baking powder, then mix well.
- In another bowl combine olive oil, orange juice, orange zest, milk, maple syrup and vanilla.
- Pour wet ingredients into the dry and combine well.
- Spoon mixture into muffin cases and bake for 20–25 mins or until a skewer comes out cleanly from the centre. Set aside to cool completely.
- In a small saucepan, add water then sprinkle with gelatine evenly over the surface.
- Put the heat on low and stir the water until the gelatine goes clear and is fully dissolved. Do not simmer. Add vanilla extract and set aside.
- Pour cream into a chilled bowl and whip with a handheld beater until soft peaks start to form. Slowly pour in maple syrup and then gelatine water and keep whipping until combined. Careful not to overwhip.
- Refrigerate to stiffen it up a little before piping it onto cakes.
- Decorate with dried orange slices, orange zest and fresh flowers
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