Orange Cupcakes (paleo, gluten free, dairy free, nut free)
Makes 10 cupcakes
After picking bags and bags of beautiful navel oranges yesterday, you’d better believe I’m cooking and baking with oranges! First up, these light and refreshing cupcakes that are a much healthier alternative to your typical cupcake. These are so moist and delicious that they don’t need any frosting, but I did brush over a little Orange-Maple Glaze that I’ll be posting soon…
1/2 cup (1 dL) fresh orange juice (from about 2 oranges)
1/4 cup (.5 dL) melted coconut oil
1/4 cup (.5 dL) milk of choice (coconut for dairy and nut free)
1/4 cup (.5 dL) honey
1 tsp vanilla extract
1/2 cup (1 dL) coconut flour
1 tsp baking soda
1/2 tsp sea salt
Zest of one orange
Preheat oven to 350 F/175 C.
Whisk together eggs, milk, juice, coconut oil, honey, vanilla. Add flour, baking soda, and salt and mix again. Stir in the zest and pour into lined muffin tins. Bake for about 20 minutes or until starting to brown on top and an inserted toothpick comes out clean. Remove from the tins and let cool before serving.