Easter chick orange and almond flourless cupcakes (GF)

I’ll admit, the title of these cupcakes is a bit of a mouthful, but I just didn’t think there was any part of it that could be missed out.

Obviously the flavour needs to be in there – orange and almond; the type of baked good – cupcake; the fact they can be enjoyed by people with wheat and gluten allergies – flourless; and of course the theme that inspired them and gives them their cuteness – Easter chicks!

I knew I wanted to bake something Easter-themed this week, but also wanted it to be something my wheat intollerant colleague could enjoy too.

I found these orange and almond cupcakes which looked gorgeous, and then the marzipan chicks just seemed to go perfectly, both in flavour and colour!

The cupcakes themselves were really good – dense yet light and kept well for days. The white chocolate topping nicely balances out the slight bitterness from the orange, and the chicks – well, just look at them and their cute little faces!

I made these on Sunday, so was delighted when on Monday Kate from What Kate Baked announced Easter as the theme for April’s Tea Time Treats challenge (following a brilliant scone round up on Lavender and Lovage) – these are my entry!

Easter chick orange and almond flourless cupcakes (recipe adapted from My Food Trail)

Makes 8 cupcakes

  • 1 whole orange
  • 140g ground almonds
  • 1tsp baking powder
  • 40g butter
  • 150g caster sugar
  • 2 medium/large eggs
  • 100g white chocolate
  • 50g double cream

Boil the orange for an hour and a quarter (bit tedious but worth it) then blitz in a food processor until no lumps remain and set aside. Sift together the almonds and baking powder into a bowl. Beat the butter and sugar together until light and fluffy, then beat in the eggs one at a time, using an electric whisk. Add half the almonds, then the orange pulp, then the rest of the almonds, beating until well combined.

Line a cupcake tin with 8 cases, then divide the mixture between them – they should fill about 3/4 of the way up as they don’t rise much. Bake at 160 degrees for 45 minutes, until the tops look dry and craggy (don’t worry, they’re not overcooked and will be deliciously moist inside!)

Melt together the chocolate and cream, then leave to cool. Once it’s thickened but still pourable, spread on top of the cupcakes.

For the chicks (makes 12):

  • 225g golden marzipan
  • 2 or 3 drops red food colouring

Take 1/2 of the block of marzipan and divide into 12 equally sized pieces. Roll each into a slightly long oval ball, then pinch at one end to make tail of the chicks. Take half of the remaining marzipan (1/4 of the original block) and divide into 24 equally sized pieces. Roll each into a ball then press down to flatten out into wings, then press onto the sides of the chick bodies.

With the last quarter of the marzipan, add a couple drops of the red food colouring and mix in well to make an orange colour. Pinch of 12 very small bits to mould into cone shaped beaks, and attach to the faces of the chicks using a little dab of water. Divide the rest of the orange marzipan into 12 pieces, roll into balls and flatten out into circles. Use a knife to cut half way up each circle to create feet, then attach to the bodies again using a dab of water.

Use a cocktail stick to make indentations for the eyes, and there you have it – Easter chick cupcake toppers!

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173 thoughts on “Easter chick orange and almond flourless cupcakes (GF)

  1. Me, too! Me, too. I love those chicks. That is the most adorable thing. If I had them I would arrange them in the display cabinet and NEVER eat them! I would paint their portrait! Awwwww…….

      • The IDEA alone is amazing — add the execution of that idea, and it’s truly heroic.

        I’m a freelance writer by profession, so all creativity is tied up in words. I’m simply unable to be creative any other way, so work like this simply astounds me! πŸ™‚

  2. Wow I have a family member that can’t eat flour. This is perfect. My mouth is watering just thinking about the flavors! Awesome pictures as well.

  3. I was just looking for some Easter treats to make and this is the first thing I saw when I logged into wp! They sound delicious and I can’t wait to try them.

  4. Your chicks are so adorable and the whole recipe sounds absolutely delectable! Have a great Easter!

  5. So cute! I’m in the US and hoping that heavy cream will still work for this recipe. I think it should since it’s just to make the white choc ganache topping. The chicks are absolutely ADORABLE! It’s almost a shame to eat them but they’re made of marzipan goodness…LOL. Congrats on being FP & hope you have a wonderful weekend!

  6. Silly question: you boil the whole unpeeled orange, correct? No peeling is involved? This looks delightful, and I want to make them for my allergic-to-wheat boyfriend! πŸ™‚

  7. Do you think other fruit, like cranberry or blueberries, something else, could be substituted for orange? A non-acid fruit is what I’m hoping for. Can one use almond flour in place of ground almonds? I think that’s what ground almonds make – almond flour. Thank you!

    • Hmm I’m not sure what other fruit would work… Blueberries might be worth a try as I think they’d go quite well with the almond and they’re not too overly sweet, although I’m not sure how many you’d need as I didn’t weigh the orange… I’ve not used almond flour but I would have thought it would be ok if you can’t get ground almonds. Let me know how it goes if you try it!

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  9. I am only 12 years old, and LOVE to bake! For easter I must make desert for 25 peope, and hope to make this!!! How do you make your chicks sooooo perfect???

  10. They look delicious.

    Beat the butter and sugar together until light and fluffy,

    I wonder if baking is the only activity in which beating any two things together could yield something “light and fluffy.” ^_^

  11. Marzipan chicks? Be still my heart! So glad to have discovered your blog. My mouth is watering. I have a bridal shower tea party to plan for May and me thinks I’m going to grab a lot of inspiration from you! Cheers.

  12. Adorable AND gluten-free? That is awesome. πŸ™‚ I don’t have an allergy, but I’m supposed to be going easy on gluten for health reasons. Finally, a gluten free treat that’s fun and cute! I have to try these. Thanks!

  13. having celiac disease I APPRECIATE THIS. Making them day ahead were they still fresh? The only down fall of gluten free items not always great tasting after warming over like noodles. Or staying fresh..

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  15. Hmmm. Must find a way to make these diabetes-friendly. I’m not sure I could make myself eat the chicks; they’re too cute.

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  18. These look gorgeous. Great to see someone baking with dietary restrictions in mind! As a coeliac I love getting new ideas for tasty treats that are safe to eat πŸ™‚

    • With one of my colleagues recently becoming intolerant to wheat I’ve been bookmarking a lot more wheat and gluten free recipes, lots of which will be appearing here so keep an eye out!

      • I have subscribed to your blog so that I can see any more tasty delights you come up with as soon as they are posted!!! I intend to start a blog page fairly soon on the highs and lows of living with a dietary requirement to raise awareness but you’re already doing a great job by posting great recipes that cater πŸ™‚

  19. Adorable! What a great idea. I’m not fancy enough to work with Marzipan but I made these chicks today with yellow and orange Starbursts and they came out great (albeit slightly less put-together than yours!). Thank you for the idea!

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