Food Friday!

A moist cake with a light hint of citrus, these Orange Yogurt Cupcakes are amazing!

Like last week’s Food Friday recipe, these cupcakes are gluten free,
made without flour or even butter. 

Delicious when topped with Whipped Coconut Cream, but are equally as yummy 

enjoyed as a plain muffin and warm from the oven.

Ingredients:

- 3 cups ground unsalted almonds

- 1/2 tsp baking soda

- 1/4 cup Greek yogurt

- 1/2 cup honey or agave

- 2 eggs

- 2 tbsp olive oil

- 1 tsp vanilla

- 1/2 medium orange (zest and juice)

Directions:

- preheat oven to 320〫

- prepare a cupcake tin by lining with cupcake papers or greasing with coconut oil

- in a large bowl, combine the ground almonds and baking soda

- in a small bowl whisk together the wet ingredients (yogurt, honey, eggs, olive oil, vanilla)

- when squeezing the orange either use a small filter to remove pulp or simply pick out the seeds

- whisk the orange and zest into the wet mixture

- pour this wet mixture to the dry mixture and stir until evenly combined

- spoon small amounts of dough into the cupcake tin until 3/4 full 

- bake for approximately 30 minutes or until a toothpick comes clean when poked into the centre of the cakes

- cool the cakes on a wire cooling rack
- enjoy plain as a muffin or ice to make cupcakes

- before icing, cakes MUST be completely cooled or the icing will melt off 

- top each cupcake with a spoonful of Whipped Coconut Cream
- chill to firm the icing or enjoy it soft like whipped cream