Whole-orange, gluten-free cupcakes all done in a food processor with minimum effort. What could be easier!
- Preheat oven to 180C/160C fan forced. Line a 12-hole 80ml (1/3 cup) muffin pan with paper cases.
- Process the orange, carrot and sugar in a food processor, scraping down the sides occasionally, until almost smooth.
- Add the honey, oil and eggs. Process until well combined. Add the yoghurt and pulse until just combined. Add the buckwheat flour, hazelnut meal, arrowroot, coconut flour, baking powder and bicarb. Process until just combined. Add the poppy seeds. Pulse until just combined. Divide among prepared pans. Bake for 25-28 minutes or until a skewer inserted into the centre comes out clean. Cool.
- For the frosting, use a wooden spoon to beat all ingredients until smooth and combined. Divide frosting among cupcakes. Top with zest, extra poppy seeds and hazelnuts.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set