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Blood Orange Cupcakes

By Meg Yonson

I Quit Sugar: Blood Orange Cupcakes
  • 6 servings
  • Prep - 15 mins
    Cooking - 30 mins
  • Total - 45 mins
I Quit Sugar: Blood Orange Cupcakes

Blood oranges not only make desserts pop with colour, they also have a divine berry-like flavour. Here, we've baked the orange segments to intensify the flavour and topped them on a nutty, gluten-free cupcake that'll happily please a crowd!  

Servings: 6
Preparation: 15 mins
Cooking: 30 mins

Ingredients

  • 1 small blood orange.
  • 60 g (1/4 cup) full-fat natural, unsweetened yoghurt.
  • 50 g butter, melted.
  • 125 ml full-fat milk.
  • 1 large egg.
  • 1 teaspoon vanilla extract.
  • 1 1/2 tablespoon rice malt syrup.
  • 1 cup brown rice flour.
  • 1/2 cup almond meal.
  • 1 teaspoon baking powder.
  • 1/4 teaspoon baking soda.
  • 2 tablespoons flaked almonds.

Directions

1. Preheat a fan-forced oven to 180ºC/350ºF/Gas Mark 4 and grease or line six holes in a muffin tin with muffin cases. Line a baking tray with baking paper.

2. Zest the blood orange and place into a large mixing bowl. Slice the orange into thin slices, cutting off the outside skin. Place into the oven and bake for 15 minutes to dry them out.

3. Meanwhile, prepare the batter. In the mixing bowl with the zest, add in the yoghurt, butter, milk, egg, vanilla and rice malt syrup. Whisk all together. Add in rice flour, almond meal, baking powder and soda and stir with a wooden spoon until you form a smooth batter.

4. Spoon the batter into the muffin cases. Place on a blood orange slice and sprinkle with flaked almonds. Place in the oven. Bake for 15 minutes. Once cooked, remove muffins from the oven and allow to cool slightly before serving.


Note

  • If blood oranges aren't available you can use regular oranges.

Blood oranges not only make desserts pop with colour, they also have a divine berry-like flavour. Here, we've baked the orange segments to intensify the flavour and topped them on a nutty, gluten-free cupcake that'll happily please a crowd!

Ingredients

  • 1 small blood orange.
  • 60 g (1/4 cup) full-fat natural, unsweetened yoghurt.
  • 50 g butter, melted.
  • 125 ml full-fat milk.
  • 1 large egg.
  • 1 teaspoon vanilla extract.
  • 1 1/2 tablespoon rice malt syrup.
  • 1 cup brown rice flour.
  • 1/2 cup almond meal.
  • 1 teaspoon baking powder.
  • 1/4 teaspoon baking soda.
  • 2 tablespoons flaked almonds.

Directions

1. Preheat a fan-forced oven to 180ºC/350ºF/Gas Mark 4 and grease or line six holes in a muffin tin with muffin cases. Line a baking tray with baking paper.

2. Zest the blood orange and place into a large mixing bowl. Slice the orange into thin slices, cutting off the outside skin. Place into the oven and bake for 15 minutes to dry them out.

3. Meanwhile, prepare the batter. In the mixing bowl with the zest, add in the yoghurt, butter, milk, egg, vanilla and rice malt syrup. Whisk all together. Add in rice flour, almond meal, baking powder and soda and stir with a wooden spoon until you form a smooth batter.

4. Spoon the batter into the muffin cases. Place on a blood orange slice and sprinkle with flaked almonds. Place in the oven. Bake for 15 minutes. Once cooked, remove muffins from the oven and allow to cool slightly before serving.

Note

  • If blood oranges aren't available you can use regular oranges.