Indulge in these incredibly fluffy and delicious orange and almond cupcakes! Naturally gluten-free and dairy-free, they're packed with protein from eggs and almonds, and fibre from almond flour, making them a delightful and wholesome treat.
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juice and zest
Preheat your oven to 175°C (350°F). Line a 6-cup muffin tin with paper cases or use a silicone mould.
In a mixing bowl, whisk the eggs until light and frothy. Zest the orange and squeeze the juice into the bowl with the eggs.
Add the almond flour, honey, and baking powder to the bowl with the wet ingredients. Mix gently until the batter is smooth and well combined.
Divide the batter evenly among the prepared muffin cups.
Sprinkle the flaked almonds over the top of each cupcake.
Bake for 15-20 minutes, or until the cupcakes are golden brown and a skewer inserted into the centre comes out clean.
Allow the cupcakes to cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
For an extra burst of orange flavour, you can brush the warm cupcakes with a simple syrup made from orange juice and a little sugar after they come out of the oven.
Ensure all your ingredients are at room temperature before mixing for a smoother batter and better rise.
Store leftover cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.