This dish is a first for IF Chef.com. Basically these are the 1st dessert I have posted that are in no way related to traditional health food. With the exception of the few types of gluten free flour Ashley from edible perspective uses, this recipe is the real deal. These cupcakes are pretty similar to what you see at Starbucks when your waiting in line for coffee. I would have named the recipe Starbucks Orange Cream Cakes, but I didn’t want to mess up Edible Perspective’s dish. Ashley mostly blogs about recipes that are visually appealing and tasty. She mentions that she favors breakfast food and even used to run a granola bar. This makes sense as her blog highlights a bunch of tasty sweet stuff like the below featured cupcakes.
- 1 cup pure cane sugar
- 3/4 cup oat flour
- 3/4 cup blanched almond flour
- 3/4 cup sorghum flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 2/3 cup fresh squeezed orange juice
- 1/3 cup whole milk
- 1/3 cup full fat plain Greek yogurt
- 2 tablespoons orange zest
- 1 tablespoons pure vanilla extract
- 1 1/2 teaspoons orange extract (optional)
- 1/3 cup melted (and lightly cooled) unrefined coconut oil
frosting: *”Allow cream cheese + butter to come to room temp before making”.
- 8oz cream cheese
- 1/2 cup (8 tablespoons) unsalted butter
- 1+ cups powdered sugar
- 2 cups freeze dried strawberries
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon vanilla beans (scraped from 1-2 pods)
Image Credit: Edible Perspective
What I really like about this dish is the use of fresh strawberries and oranges. As you can see from the pictures Ashley cut up her own ingredients and attempted to substitute as much whole food for processed food as possible. One thing you will notice about most food bloggers is they use a bunch of ingredients in baked goods you would never find in mass produced baked goods. Similar to the High Protein Peanut Butter Chocolate Cake recipe, this recipe uses a bunch of alternative flours. These flours are gluten free and provide more fiber and protein then standard wheat flour. One common ingredient in wheat and dairy substitutes is almonds. Almonds can be ground up for either almond milk or almond flour. Not only does this provide a lower calorie and higher fiber alternative, but it provides a more favorable fatty acid profile. Check out this St. Patrick’s Day High Protein Smoothie for another great example of the versatility of almonds.
1) Preheat your oven to 350° F. Line muffin tin(s) with liners.
2) In a large bowl stir together the sugar, three flours, baking powder, and salt.
3) In another bowl whisk the eggs. Then whisk in the orange juice, milk, yogurt, zest, vanilla, and orange extract (if using) until fully combined. Whisk in the melted coconut oil, then pour the wet ingredients into the dry. Whisk/stir until fully combined and you no longer see dry flour.
4) Pour batter equally into muffin liners leaving 1/4-inch space from the top. Bake for 20-25 minutes until a toothpick comes out clean.
5) Cool for 10 minutes then place on a cooling rack until fully cooled (at least 1 hour). Texture firms as they cool.
6) While cooling, place freeze-dried strawberries in your food processor. Process until ground into powder (there will be some small strawberry crumbs left). Sift through a fine-mesh strainer, reserving the crumbs to use as sprinkles. Set both aside.
7) With a hand or stand mixer, beat the cream cheese and butter together on high until smooth. Add in the powdered sugar and turn on low (to avoid a sugar dust cloud) working to high until fluffy and smooth. Add in 3/4 cup of the strawberry powder, the vanilla extract, and vanilla beans. Beat until fully combined and smooth. Taste and add more sugar if desired or more strawberry powder for a darker color.
8) Frost fully cooled cupcakes and sprinkle with the strawberry crumbs. Serve.
One thing you will notice about these cupcakes is the high amount of fat and calories. The reasons for this are twofold. First most normal baked goods derive quite a bit of their flavor and thickness from oil or lard based thickeners. While this recipe uses more natural forms of fat based thickeners, cream cheese and coconut oil, they still kick up the caloric density of the dessert quite a bit.
If someone was trying to make a “healthy” cupcake they would most likely replace one of the fat based thickeners with a protein based thickener such as even more of an almond or coconut based flour or possibly by adding some greek yogurt. Regardless of the approach, most “healthy” cupcakes would not be as soft or quite a palatable.
On the other hand this dessert could be made much worse by using industrial thickeners such as Crisco. Therefore, if you really want to make an actual dessert dessert, you stand to learn allot from Edible Perspective.