http://www.roostblog.com/roost/orange-blossom-cupcake-with-cashew-cream.htmlNow on to the cupcake, or “pupcake” as I called them when I was little. Grain, gluten, dairy, processed sugar free these muffin-like cupcakes are chock full of protein and flavor. The orange blossom water adds a unique twist while the cashew cream keeps things mellow and slightly sweet. Of course you could forgo the cashew cream (heaven forbid!) and enjoy these cupcakes bare or with a dollop of coconut butter. Enjoy!
Thank you again and again to our loved ones who have been praying for our new home! The Lord answered our prayers in a mighty way and we are truly thankful!
Orange Blossom Cupcakes with Raw Cashew Cream
For the cupcakes:
- 3 cups almond flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 cup warmed coconut oil (DO NOT warm in microwave, I usually boil some water, turn off heat and set a glass bowl with the oil in it and allow to melt)
- 1/2 cup honey
- 1/2 TBS orange blossom water (you can usually find this in the baking aisle next to the rose water, sometimes I have seen it on the drink mixer aisle)
- 2 eggs
- zest from 1 orange
Preheat oven to 325F. Combine dry ingredients. Combine wet ingredients in a separate bowl. Mix dry and wet until well incorporated. Line a muffin tin with 10 cupcake liners and pour batter in each cup. Bake for 20-25 minutes or until golden brown.
For the cashew cream:
- 2 cups raw cashews, soaked for 3 hours, drained and rinsed
- juice from 3 lemons
- 4 dates, pits removed
- 1 TBS coconut oil (this does not need to be warmed just scoop it right out of the jar)
- 1 tsp vanilla extract
- 1/4 tsp salt
- orange juice
Place all ingredients in a high speed blender (a rinky dink blender will not do the trick!) and blend until you have a very smooth consistancy. Add more OJ if you need to thin it out.
Spread cream on top of each cupcake and enjoy!