Hi!
Easter is just two weeks away, and I think it’s the perfect time to share a recipe for Orange Easter Mini Cupcakes. These cupcakes are drizzled with a velvety orange glaze, incredibly soft and have a delightful orange flavor. They will beautifully decorate any festive table and impress your guests.
Here’s the recipe:
Ingredients:
- 120g almond flour
- 5 eggs
- 1 level teaspoon of gluten-free baking powder (or regular baking powder)
- 2 teaspoons of orange extract
- 1 tablespoon of grated orange zest
- 90g erythritol (or any other sweetener)
Instructions:
Separate the egg yolks from the egg whites and beat the egg whites with a pinch of salt.
In a mixing bowl, combine the remaining ingredients, and then add the beaten egg whites.
Mix everything together until you have a smooth batter.
Transfer the batter into silicone cupcake molds and bake at 160˚C (320˚F) for 40-50 minutes.
For the glaze, combine powdered erythritol (amount can vary, adjust to desired sweetness) with water, 2 tablespoons of orange extract, and grated orange zest.
Drizzle the glaze over the cupcakes and decorate with almond flakes or orange zest.
Enjoy your delicious Orange Easter Mini Cupcakes!
