Orange, Carrot And Poppy Seed Cupcakes

Whole-orange, gluten-free cupcakes all done in a food processor with minimum effort. What could be easier!

The ingredient of Orange Carrot And Poppy Seed Cupcakes

• 1 large about 320 350g orange scrubbed chopped
• 1 large carrot scrubbed chopped
• 100g panela sugar
• 120g honey
• 60ml 1 4 cup light flavour extra virgin olive oil
• 2 eggs
• 70g 1 4 cup greek yoghurt
• 115g 3 4 cup buckwheat flour
• 90g 3 4 cup hazelnut meal
• 30g 1 4 cup arrowroot tapioca flour
• 2 tablespoons coconut flour
• 1 teaspoon gluten free baking powder
• 1 teaspoon bicarbonate of soda
• 2 tablespoons poppy seeds plus extra to serve
• orange zest to serve
• thinly sliced hazelnuts to serve
• 150g light cream cheese at room temperature
• 70g 1 4 cup greek yoghurt
• 2 teaspoons honey
• 1 2 orange rind finely grated

The Instruction of orange carrot and poppy seed cupcakes

• preheat oven to 180c 160c fan forced line a 12 hole 80ml 1 3 cup muffin pan with paper cases
• process the orange carrot and sugar in a food processor scraping down the sides occasionally until almost smooth
• add the honey oil and eggs process until well combined add the yoghurt and pulse until just combined add the buckwheat flour hazelnut meal arrowroot coconut flour baking powder and bicarb process until just combined add the poppy seeds pulse until just combined divide among prepared pans bake for 25 28 minutes or until a skewer inserted into the centre comes out clean cool
• for the frosting use a wooden spoon to beat all ingredients until smooth and combined divide frosting among cupcakes top with zest extra poppy seeds and hazelnuts

Nutritions of Orange Carrot And Poppy Seed Cupcakes

calories: 284 649 calories
calories: 15 grams fat
calories: 4 grams saturated fat
calories: 30 grams carbohydrates
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calories: 7 grams protein
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