Orange Blossom Cupcakes with Raw Cashew Cream

Orange Blossom Cupcakes with Raw Cashew Cream

It appears as if my sweet tooth is calling the shots these days; however, if I could think of a reason to indulge in a celebratory cupcake it would be this… we found a new home! Nestled in the quaint little village of Homewood we found a house that is lovely and cozy with cottage charm to boot! There are several sunny nooks to curl up in with a book or knitting needles, a dreamy kitchen and an unloved backyard that we cant wait to get our hands on! Now all we need are some babies to fill it up 🙂 AND a kitty! Please please please help me persuade my husband to open our home to a new feline companion!

So with a measly five weeks left in Seattle we feel a sizable weight has been lifted off our shoulders. We now want to devote our fleeting time here to family and friends and ensure that we soak up every last minute with the ones we love!

Now on to the cupcake, or “pupcake” as I called them when I was little. Grain, gluten, dairy, processed sugar free these muffin-like cupcakes are chock full of protein and flavor. The orange blossom water adds a unique twist while the cashew cream keeps things mellow and slightly sweet. Of course you could forgo the cashew cream (heaven forbid!) and enjoy these cupcakes bare or with a dollop of coconut butter. Enjoy!

Orange Blossom Cupcakes
Orange Blossom Cupcakes

Thank you again and again to our loved ones who have been praying for our new home! The Lord answered our prayers in a mighty way and we are truly thankful!

Orange Blossom Cupcakes with Raw Cashew Cream

For the cupcakes:

  • 3 cups almond flour;
  • 1/2 tsp salt;
  • 1/2 tsp baking soda;
  • 1/4 cup warmed coconut oil (DO NOT warm in microwave, I usually boil some water, turn off heat and set a glass bowl with the oil in it and allow to melt);
  • 1/2 cup honey;
  • 1/2 TBS orange blossom water (you can usually find this in the baking aisle next to the rose water, sometimes I have seen it on the drink mixer aisle);
  • 2 eggs;
  • zest from 1 orange.

Preheat oven to 325F. Combine dry ingredients. Combine wet ingredients in a separate bowl. Mix dry and wet until well incorporated. Line a muffin tin with 10 cupcake liners and pour batter in each cup. Bake for 20-25 minutes or until golden brown.

For the cashew cream:

  • 2 cups raw cashews, soaked for 3 hours, drained and rinsed;
  • juice from 3 lemons;
  • 4 dates, pits removed;
  • 1 TBS coconut oil (this does not need to be warmed just scoop it right out of the jar);
  • 1 tsp vanilla extract;
  • 1/4 tsp salt;
  • orange juice.

Place all ingredients in a high speed blender (a rinky dink blender will not do the trick!) and blend until you have a very smooth consistancy. Add more OJ if you need to thin it out.

Spread cream on top of each cupcake and enjoy!


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