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Orange peel, likely not what comes to mind when contemplating herbs. Ancient healing practitioners of Traditional Chinese Medicine definitely did, though. Actually the use of orange zest originated in oriental cuisine with the knowledge of its health benefits, flavor was an added bonus. Of course there is good nutrition in eating the pulp inside an orange but the rind is more nutrient dense, packed with antioxidants and essential oils. The compounds in orange peel stimulate hydrochloric acid production in the stomach, which is essential for digestion helping to relieve gas or abdominal bloating. Using the whole orange also provides healthy fiber, something that is lost if just drinking orange juice for breakfast. Honestly, though, I am not suggesting that we start eating unpeeled oranges, just consider more ways to reap the total citrus benefit. I think you will love these cupcakes.
| Servings | Prep Time |
| 18cupcakes | 25minutes |
| Cook Time |
| 30-35minutes |
|
|
- For cupcakes
- 2 large organic oranges 1 pound weight
- 1 avocado 3/4 cup chunks
- 2 1/2 cup organic all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup organic unsalted butter, softened
- 1 1/4 cup organic granulated sugar
- 2 organic eggs
- 1 tsp vanilla extact
- For icing (optional)
- 1 cup marscapone, softened
- 5 ounces whole milk greek yogurt grass-fed if available
- 1 cup all-purpose flour, unsifted
- 1 tsp orange juice
- 1 tbsp orange zest
- Preheat oven to 325 °F. Grease muffin tins with softened butter or line with cupcake liners.
- Wash oranges gently with warm water and dry. Trim stem ends, then cut into chunks, do not peel. Remove seeds. Scoop out flesh from avocado. Combine orange chunks and avocado to bowl of food processor. Pulse until smooth, but not pureed.
- Sift together flour, baking powder, baking soda, and salt. Set aside.
- In electric mixer, blend butter until creamy. Add sugar and blend until slightly fluffy. Beat in eggs and vanilla until well combined.
- Measure 1½ cups of orange and avocado blend and add to batter. Beat on medium speed until well blended.
- With mixer on low speed, gradually add dry ingredients, beating until incorporated.
- Fill cupcake liners with batter using a ¼ cup measure. Bake for 30-35 minutes until toothpick inserted in center of cupcake comes out clean. Check for doneness after 30 minutes Cool on wire racks completely before frosting.
- Serve warm or cool, with or without icing.
- Add all ingredients to electric mixer. Whip until smooth and fluffy. Refrigerate until ready to ice cupcakes. Also yummy eaten with a spoon or spread on a breakfast cupcake as if buttering.
***Using organic ingredients whenever possible will make your baked goods all the more nourishing. For this recipe, use organic butter, eggs, sugar, flour and especially oranges and avocado if available.
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