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.
I love Creme Eggs.
Like I LOVE them.
They’re gooey, sweet, messy and only hang around for a few weeks of the year.
Due to the high fat and sugar content I decided to create my own healthier version.
A standard Creme Egg has about 150 calories, 9 grams of fat & 24g carbs.
My version (although smaller in size) are 90 calories with 6 grams of fat & 8g carbs.
The following recipe makes 10 small eggs.
You will need:
1 block of dairy free dark chocolate
1/2 block dairy free white chocolate
1 tablespoon coconut oil
2 drops yellow food colouring.
Melt the dark chocolate block in a bowl over some simmering water & once melted brush the chocolate into egg moulds of your choice. I bought these for $8 from Woolworths.
Refrigerate until firm- about 40 minutes.
While awaiting your chocolate to set you can begin making your ‘Creme’.
Repeat the melting of chocolate, this time with half a block of white chocolate & the tablespoon of coconut oil.
Once melted and thoroughly mixed pour a third of the mixture into a small bowl & mix with the two drops of food colouring. This will will be your ‘yolk’.
Leave the rest of the mixture to be used as the egg ‘white’. Let these sit at room temperature.
Pop out your chocolate eggs, once hardened and use some of the left over chocolate to join them together. Leave a small hole either at the side or on one of the ends so the Creme can be inserted.
Refrigerate again until set.
Using a small knife-tip push about half a teaspoon of the ‘yolk’ into the small hole, followed by a teaspoon of the ‘white’. Seal with a dab of dark chocolate and return to the fridge until sealed.
Continue until all your eggs are completed.
Enjoy the eggs at room temperature, & they needn’t be refrigerated.