These are super refreshing, spongey and very light. Almost like you’re not consuming a traditional cupcake.
You Will Need:
1/2 cup freshly squeezed orange juice
80 g melted butter
1/2 cup Natvia For Baking
1 cup self raising flour
1/4 cup Unsweetened Almond Breeze
For the Icing:
100g softened butter
1 tsp orange rind
1 cup Natvia Icing Mixture
1.5 tbsp freshly squeezed orange juice
Pre heat a fan forced oven to 180 degrees.
Beat the orange juice, butter, Natvia, Almond Breeze & eggs. Once quite smooth add the flour and mix well.
Line a cupcake/muffin tray with party pans and spoon two tablespoons into each mould.
Bake for 10 minutes. Cakes should be golden and spring back to the touch.
Remove from oven and leave in try for 5 minutes before removing to cool on a wire rack.
While cupcakes are cooling make the butter cream icing. Using electric beaters combine all ingredients until smooth and fluffy.
Once cupcakes are completely cool ice with an icing bag or use a knife for something simpler.
Enjoy by themselves or with your late night almond milk cuppa.