Flourless Orange Cupcakes with Orange Buttercream

Recipe by Elisa P.

1. 1

   For the Cupcakes:
   
   Place two oranges in a saucepan and fill with water until it covers them. Bring to a boil for 75 minutes.
   
   When the oranges have softened, allow it to cool then process them in a food processor until it's a smooth pulp. Set aside.
   
   Preheat oven to 160°C (fanforced).
   
   In a standard mixer, cream the butter until pale and light. Add eggs one at a time and mix for about a minute. Add Natvia stevia blend, a tablespoon at a time. On low speed, add half the almond meal, the orange pulp and the remaining almond meal. Combine well.
   
   Fill baking cups just over ¾ full as they don’t rise much.
   
   Bake for 45 minutes or until lightly browned and a skewer comes out dry. Place on a cooling rack.
   
   For the Orange Buttercream:
   
   Cream the butter until pale and light.Add the natural orange color (optional) then slowly add the orange juice, zest, vanilla extract then the Natvia stevia blend.
   
   Once cupcakes have cooled, add frosting to the piping bag with a round tip and decorate.
   
   
   NOTE: You may add more Natvia stevia blend depending on the level of sweetness preferred.