Orange Honey Cupcakes with Pinipig

In Bake, Breakfast, Dessert, Gluten-free, Oven on August 11, 2015 at 10:25 pm

For this recipe, just follow The Unlikely Cook’s Orange Mamon Recipe, except you can skip that bit with the sesame seeds and swap raw honey for raw honey with orange, and use 6 tablespoons instead of just 5. Everything else is pretty much the same except the last part where, instead of drizzling each mini mamon with black sesame seeds, you create an indentation in the middle of each small cake and fill/inject it with Made by Max™ Cashew Butter Crunchy Cacao. If the nutbutter is too thick, you can thin it out with coconut cream (full fat—5 tablespoons of nutbutter to 2 tablespoons of coconut cream). Personally, I don’t thin out the thick nutbutter with coconut cream because I enjoy the texture.

Spread a thin layer of Made by Max™ Cashew Butter Crunchy Cacao on top of each orange honey cupcake (just enough to make the pinipig or rice crispies stick when you put some on top).

Serve with your fave warm beverage. I like having this with Earl Grey because of the bergamot. It goes well with the orange flavor of the cupcakes.


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