Orange Pineapple Cupcakes {Grain Free}

To contact us Click HERE





These orange pineapple cupcakes are refreshing and very summer-y. We were eating them as muffins with breakfast but then I decided to top them with a cool whip, marshmallow-like frosting with just a hint of orange extract and Oh. My. Goodness. they were awesome!!! These are going to be my new go-to summertime treat :)

Since I'm still trying to do grain free and can't eat Rudi's bread (which by the way has been really hard and I haven't completely stuck to it!) I've revised my grain free sandwich bread. So stay tuned for that recipe along with a creamy chocolate smoothie recipe :)

• 1/2 C Earth Balance Butter, Room Temperature
• 2/3 C Granulated Sugar (I use sifted coconut palm sugar)
• 3 Large Eggs
• 1 1/4 C Blanched Almond Flour, Honeyville Brand
• 1 C Arrowroot Flour, divided
• 1/2 Tsp. Xanthan Gum
• 1 1/2 Tsp. Grain Free Baking Powder
• 1/4 Tsp. Sea Salt
• 2 Tsp. Pure Vanilla Extract
• 1 Tsp. Pure Orange Extract
• 1/4 C Orange Juice
• Zest Of 1 Orange
• 20 Oz. Can Crushed Pineapples, well drained 

Frosting:

• 6 Egg Whites
• 1 C Honey or Agave
• Pinch of Salt
• 1 Tsp. Pure Vanilla
• 1/4 Tsp. Pure Orange Extract (omit for vanilla frosting)

1. Set out butter and bring to room temperature.

2. Preheat oven to 350 degrees.


3. Whisk together the almond flour, 3/4 C arrowroot flour, xanthan gum, salt, orange zest, and baking powder.
4. Beat together the butter and sugar on high until well combined.
5. Add the eggs, one at a time, scraping down the bowl as necessary.
6. Slowly add the dry ingredients, orange juice, vanilla extract, and orange extract until well combined scraping down the bowl as necessary.

7. In a medium-sized bowl, mix together the crushed pineapple and the remaining 1/4 C arrowroot to soak up all that extra moisture. I'm sure you could probably add all the arrowroot into the dry ingredients but I'm weird and this is how I do it :)
8. Fold the pineapples into the batter.
9.  Line a muffin tin with baking cups and fill each cup 2/3 full. Makes 12 - 15 cupcakes. Bake 17 - 20 minutes or until nicely browned. Allow to sit 2 minutes in pan and then transfer to wire rack to cool completely to properly set up (1-2 hours).
Frosting:
1. Place egg whites, salt, and honey in a heatproof bowl.
2. Place bowl over a small saucepan of water being sure that the bottom of the bowl doesn't touch the bottom.
3. Bring to simmer over medium-low heat. Stir mixture constantly until you feel heat coming from the eggs if you place your hand over them and the consistency becomes thinner, about 7 minutes. Don't crank up the heat or the eggs will curdle and you'll have to pour mixture through a fine mesh strainer! So be patient. 
4. Remove from heat. Stir in the vanilla and orange extract. Beat on high until mixture cools and thickens, this may take 5 - 8 minutes. 
this post is part of Slightly Indulgent Tuesdays and Allergy Free Wednesdays