GF Orange Cupcakes with Whipped Vanilla Cream

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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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