Bitter Sweet Citrus Cupcakes

Bitter Sweet Citrus Cupcakes

I'm sure you can count the amount of times you've left a birthday party slipping in and out of a dizzying sugar coma (sure maybe not recently, but that's only because - thankfully, but I'm sure somewhat regrettably - experience has led you to see the light). Oh to be young again and enjoy the follies of afternoon tea parties and cupcakes tiered up further than greedy hands could reach.

Consider this dream, come true. This cupcake is for the mature palette, the more refined palette. The bitter-sweet moist cakes are complemented exquisitely by the rich and creamy cashew icing. Even the most finely tuned cupcake Queen would celebrate these dairy-free, sugar-free, grain-free treats. Peeling these plump little cupcakes from their wrapping will be the most fun you've had since pinning the tail on the donkey.  Your body will thank you for the health, but your inner child will thank you for the taste.

Bitter Sweet Citrus Cupcakes

Makes 12

1 medium navel orange

1 lemon

1 mandarin

250 g (3⁄4 cup) honey

6 eggs

250 (2 1⁄2 cups) almond flour/meal

1 tsp baking soda

Icing

1 cup raw cashews (soaked for 2 hours)

1 orange (juice only)

⅓ cup honey

1 tsp vanilla essence

Place cashews into a bowl, cover with water, and let soak.

Pre-heat oven to 170°C/340°F

Line two large cupcake tins with waxed baking paper.

Place the orange, mandarin and lemon into a medium pot and cover with water.

Bring to boil and then let simmer for 45 minutes or until the fruit begins to go soft. Drain and let cool.

Remove the seeds from the fruit and then puree in a blender and set aside.

Place honey and eggs into a bowl and beat until light and fluffy.

Fold through the pureed fruit.

In another bowl combine the almond meal and baking soda.

Then mix the dry ingredients with the pureed fruit until well combined.

Pour mixture into the prepared baking tins and then bake for 35-40 minutes. The cupcakes will be done when the top feel firm.

Remove from oven and let cool.

Drain the cashews and place into a blender with the rest of the ingredients and blend until smooth.

Place the icing into the refrigerator for 30 minutes until it has firmed up a little.

Decorate the cupcakes with the frosting and then keep in an airtight container in the fridge.