Orange Cardamom Cupcakes With Orange Yogurt Icing
- Number of Servings: 24
Ingredients
For Cake2 medium-size, thin-skinned oranges, preferably seedless*6 large eggs1 cup sugar1 1/2 teaspoons baking powder1 1/2 cup finely ground almonds or almond meal1 teaspoon ground cardamom (approximately 8 green cardamom pods)For Frosting1 cup plain nonfat Greek yogurt1 tablespoon honey2 teaspoons orange zest, plus more for garnish1/4 cup confectioners' sugarCandied orange peel, optional* This recipe would also work with 4 to 5 clementines, or 15 to 20 kumquats; or, if you skip the cardamom, 3 lemons
Scrub the oranges and place them in a pot with enough water to cover them. Bring to a boil, then reduce heat to simmer. Cover and simmer for 2 hours, adding more water if necessary. Drain and, when cool enough to handle, cut the fruit in half and remove all of the seeds (otherwise the cake will be bitter).
Preheat the oven to 350 degrees.
Put the oranges, peel and all, in a food processor fitted with the steel blade or blender and puree. Measure out 1 1/4 cups.
Then, with a food processor, beat the eggs with the sugar and baking powder at medium-high speed until thick and lemon-colored. Add the ground almonds and cardamom and mix well. Slowly mix in the pulped orange. Spray or add liners to your cupcake pan and pour the batter in, about 3/4 full.
Bake for 30 minutes or until a knife inserted into the cake comes out clean. If the top begins to get too brown, cover loosely with foil. Place cakes on a rack to cool.
Combine all frosting ingredients in a bowl, mixing with a spoon until smooth and thoroughly mixed. Spread frosting on top of cooled cupcakes with knife or spatula. Top with extra orange zest or candied orange peel. For children, orange jelly beans or sprinkles can be fun garnishes.
2 dozen cupcakes
Serving Size: 24 cupcakes
Number of Servings: 24
Recipe submitted by SparkPeople user UR2LOVEIT.
Preheat the oven to 350 degrees.
Put the oranges, peel and all, in a food processor fitted with the steel blade or blender and puree. Measure out 1 1/4 cups.
Then, with a food processor, beat the eggs with the sugar and baking powder at medium-high speed until thick and lemon-colored. Add the ground almonds and cardamom and mix well. Slowly mix in the pulped orange. Spray or add liners to your cupcake pan and pour the batter in, about 3/4 full.
Bake for 30 minutes or until a knife inserted into the cake comes out clean. If the top begins to get too brown, cover loosely with foil. Place cakes on a rack to cool.
Combine all frosting ingredients in a bowl, mixing with a spoon until smooth and thoroughly mixed. Spread frosting on top of cooled cupcakes with knife or spatula. Top with extra orange zest or candied orange peel. For children, orange jelly beans or sprinkles can be fun garnishes.
2 dozen cupcakes
Serving Size: 24 cupcakes
Number of Servings: 24
Recipe submitted by SparkPeople user UR2LOVEIT.
Nutritional Info Amount Per Serving
- Calories: 107.3
- Total Fat: 4.8 g
- Cholesterol: 46.3 mg
- Sodium: 51.4 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 1.0 g
- Protein: 4.0 g
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