Heartmade Blog

Orange Blossom Cupcakes with Orange Kissed Cashew Cream

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Know my favorite dance? The Happy Indepen-DANCE. Get it?

 

Plop!

 

Alright, maybe that’s only funny after eating an entire batch of these Orange Blossom Cupcakes with Orange Kissed Cashew Cream. I would say it’s the sugar high, but these are sugar-free as well as gluten-free, so I’m not really sure what’s going on.

 

Anyhoo, I made these cupcakes for my dear “gringuita” friends who are celebrating their birthday today. Yee ha! Potluck-friendly cupcakesperfect to match the Forth of July festivities. Minus the fire-farts.

 

You see, I was lucky to call “the States” my home-away-from-home for six years – four of them in Evanston, Illinois (going to Northwestern University) + two of them living downtown Chicago (getting my Masters at The School of The Art Institute of Chicago). Fun times.

 

I was fortunate to presence many firework shows + drink one too many red/white/blue jello shots + oh em gee savor what a real BBQ should taste like. American’s sure know who to live big + rock their grill. That’s for sure. I only hope they’ve left a little room for dessert this time, cuz I baked cupcakes. And they are divine.

 

World Cup aficionados, these are for you too!

 

Here’s how to make em':

 

cupcake ingredients

  • 3 cups almond flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 2 tablespoons orange blossom
  • 2 eggs
  • Desiccated orange, for topping (the zest of 1 orange also works)

 

frosting ingredients

  • 2 cups raw cashews, soaked for 3 hours + drained + rinsed
  • 4 Medjool dates, pitted
  • 1 tablespoon coconut oil
  • 1/2 vanilla bean, scrapped
  • 1/4 teaspoon salt
  • 1 freshly-squeezed orange
  • Maple syrup, to taste

 

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preparation 

Preheat the oven to 325° F to make the Orange Blossom Cupcakes first.

 

Combine flour + salt + baking soda in a bowl. In a separate bowl, combine coconut oil + maple syrup + orange juice + eggs.

 

Mix dry with wet until well incorporated.

 

Divide batter among cupcake tins, filling 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool cupcakes on wire rack.

 

To make the Orange Kissed Cashew Cream, place cashews + dates + coconut oil + vanilla bean + salt in a high speed blender + pulse. Add orange juice little by little until you reach a smooth consistency. Add maple syrup until it’s sweet enough for your tastebuds. Store in an airtight container in the refrigerator for 1 hour before piping the cupcakes.

 

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To serve, whip cupcakes with the decadent cream + top with orange zest or unsweetened desiccated orange.

 

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Next week, I’m coming back to share some secret projects I’ve been working on. So happy to finally reveal these behind the scenes + get back to Friday Video Time-making. Have you missed me? I’ve sure missed YOU!

 

To my American friends, I hope you have a magical Forth of July weekend. To my Brazilian + Colombian + German + French, may the best team win!

 

Okay, I’ll stop rambling now.  Just make these cupcakes you guys. You’re gonna LOVE them.

 

xo,

Mayi Carles

 

Photo Credit

Marcela Macias

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