Orange Almond Cupcakes

Based on this. 

Original recipe calls for orange juice + zest in the cupcake mix batter, but instead - I'm using a method that I've learned from Beni Saida's recipe for orange cupcakes in his terrific book "One Bowl Cakes" - cook a whole orange in water for 1 hour, then cool down completely, roughly chop and process in a food processor - this intensifies the orange-y flavor!

Yields: ~14-16 standard size cupcake

Ingredients

Cupcake mix

• 1 medium-large orange
• 3 eggs (Large)
• 3/4 cup (150 grams) sugar
• 80 ml / 1/3 cup neutral vegetable oil
• 2/3 package of sour cream (about 150 grams, we'll use the other 1/3 for the frosting)
• 1 cup (140 grams) all purpose flour
• 140 grams almond flour
• 2 tsp baking powder
• ~1/3 cup / 1 oz sliced blanched almonds

Orange syrup

• ~1/2 - 2/3 cup natural orange juice
• 2 tbsp sugar
• zest of 1 orange

Frosting

• 1 cup (240 ml) heavy whipping cream, cold
• 1/3 package of sour cream
• 2 heaping tbsp powdered sugar
• 1 tbsp vanilla pudding powder
• [optional] sliced blanched almonds

How to Make

1. Pre-prep for cupcake mix: 
1. Cook 1 medium orange in large pot of water over low/medium heat for 1 hour. 
2. Let cool completely in room temperature.
3. Chop roughly, place in food processor and process until an orange "mash" forms. Set aside. 
2. Syrup: place all syrup ingredients in a small sauce pan and cook over medium heat until sugar dissolves. Set aside
3. Cupcake mix:
1. Pre-heat oven to 340F.
2. In a stand mixer bowl (with a whipping balloon attachment) or a large mixing bowl (and a hand whisk), whisk together eggs and sugar until light and fluffy.
3. Add the oil, orange mash and sour cream to the mixing bowl and continue whisking. 
4. In a separate smaller bowl, mix together all purpose flour, almond flour and baking powder until well combined and there are no visible clumps. 
5. Add the flour mixture to the large (liquid) bowl and mix together just until combined (try to not over-mix)
6. Line standard size muffin pan with paper liners and fill the pan cavities with the cupcake mix up to ~3/4 of the cavity height.
7. Sprinkle sliced almonds on top of the mixture
8. Bake for 20-25 minutes.
9. Remove from oven and immediately (and carefully!) pour some syrup on each hot cupcake (about ~1-2 tsp on each cupcake).
10. Cool completely in room temperature.
4. Frosting: 
1. In a stand mixer with a whipping balloon attachment, whip together all frosting ingredients along with any remaining (and completely cooled down!) syrup. 
2. Transfer frosting to a pastry bag with a large smooth/star tip. 
3. Frost each cupcake with the frosting.
4. [Optional decoration] If you have any sliced almonds left - lightly toast them in a small dry pan, cool them down completely, and sprinkle a few toasted almond slices on each cupcake. 
5. Enjoy! Leftovers can be kept in an airtight container in the refrigerator for a few days. 

Lemony Cream, Blueberry and Almond Streusel Trifle

Based on this recipe: https://www.oogio.net/blueberry-cream-and-crumble-trifle/ , blueberry layer based on this. 

Yields: ~12-14 individual desserts (in 4 fl oz cups)

Ingredients

Almond Streusel

• 1/2 stick (2 tbsp / 2 oz / 57 grams) unsalted butter, cold, cubed
• 2 oz (57 grams) all purpose flour
• 2 oz (57 grams) sugar
• 2 oz (57 grams) blanched almonds (either whole, slivered or sliced)

Lemony Cream

• 8 oz (227 grams) sour cream
• 150 grams greek yogurt
• 1 cup (240 ml) heavy whipping cream
• 90 grams powdered sugar
• 1 tsp lemon/lime juice
• zest of 1/2 lemon/lime
• 1 tbsp vanilla pudding mix (powder)

Blueberry mix

• ~200 grams blueberries (fresh or frozen)
• 50 grams sugar
• zest of 1/2 lemon/lime
• splash of water

How to Make

1. Blueberry Mix:
1. In a small pot, place all blueberry mix ingredients and cook over medium heat for a few minutes until all sugar has melted and mixture is bubbling. 
2. Remove from heat and let cool completely in room temperature before assembly. 
2. Almond Streusel:
1. Pre-heat oven to 350F.
2. Place all streusel ingredients in a food processor, and process until crumbs forms. 
3. Spread crumbs on a cookie sheet lined with parchment paper.
4. Bake for 10-12 minutes, until crumbs turn golden.
5. Cool completely in room temperature before assembly.
3. Lemony Cream:
1. Place all lemony cream ingredients in a stand mixer with a whipping balloon attachment and mix until thick cream forms.
2. Transfer cream to a pastry bag (no tip necessary).
4. Assembly
1. In each 4 oz cup:
1. place ~1 teaspoon of streusel.
2. cover with cream (until cup is ~1/3 full).
3. cover with ~1 tbsp of the blueberries mix (with as little liquid as possible).
4. cover with another teaspoon of streusel.
5. cover with more cream (until cup is ~full).
5. Enjoy! Leftovers can be kept in an airtight container in the refrigerator for 3-4 days.