Sugar Free, Gluten Free Cupcakes
Meet the happiest, healthiest cupcake on the planet! These luscious bite sized pieces of joy are gluten free, sugar free, and full of protein from the almond flour and vitamin C from the oranges. Blessed with a luscious tangy, fruity flavour they are quick to make and heaven to eat- you won't be able to stop at one! Serve with fresh berries and a beautiful fresh juice. BB xxx
3 large free range eggs, separate
2 1/2 cups almond flour
1/2 teaspoon baking soda
4 tablespoons honey
1/4 cup olive oil
1 teaspoon pure vanilla extract
1 zest and juice of an orange
1 packet cream cheese and 1 extra orange if you desire icing.
The Bondi Baker Method
Step 1- Preheat oven to 150 degrees fan-forced and grease cupcake tin with organic butter.
Step 2- Whip the egg whites to stiff peaks.
Step 3- In another bowl, combine the egg yolks, almond flour, baking soda, honey, oil, vanilla and orange juice and zest. Beat with a mixer until fully combined.
Step 4- Fold in the egg whites until the mixture is full blended.
Step 5- Pour the batter into tins and bake for 30 minutes. Allow to cool on a rack before icing if you desire. I just beat some cream cheese and orange and lavished on top of each cake. Super easy, and delicious!