Did you know that the combination of pistachio, orange zest, cardamom, ginger, and cinnamon are flavors often found in Middle Eastern desserts? When brainstorming for soothing spices that compliment the Fall season, Middle Eastern desserts come to mind. My Iranian mother-in-law pairs the spices with pistachio and orange blossom or rose water. Since very few people have access to these special waters, a bit of simple and refreshing orange zest made it’s way into this recipe. It is quite delightful! I hope you try it!
For Halloween, if you’d like to make blood spatter cupcakes, top these with a simple coconut whipped cream and do a little Jackson Pollack action with some raspberry couli.
I want to give Vitacost.com a huge thanks for kindly sending me ingredients that inspired these cupcakes! Click on the ingredient links to purchase the same ingredients we used to make these. Click here for Vitacost.com savings.
Pistachio-Orange Blood Splattered Cupcakes
Time: 1 hour
Diet: V, GF, GFV, DF, SF
1 ¾ cup oat flour
1 cup coconut palm sugar
1 tsp baking soda
¼ tsp sea salt
¼ tsp cardamom, ground
¼ tsp ginger, ground
1 tsp cinnamon, ground
zest of half a medium-large naval orange
1/3 cup roughly chopped pistachios
1 cup unsweetened almond milk
1 Tbsp apple cider vinegar
1 ½ tsp vanilla extract
2 ½ Tbsp unsweetened applesauce
2 ½ Tbsp almond butter
Whipped Coconut Cream: (optional for Halloween)
One 15-ounce can full-fat coconut milk
1 Tbsp coconut sugar, optional
1 tsp vanilla extract
1/8 – 1/4 tsp ground cinnamon, optional
Raspberry Couli: (optional for Halloween)
1 Tbsp maple syrup
1. Chill a can of coconut milk in the refrigerator overnight.
1. Preheat oven to 350 degrees F.
2. Line a cupcake pan with 12 cupcake liners. (Alternatively, you can bake this in an 8-inch or two 6-inch cake pans, lined with parchment paper and sprayed with cooking spray.)
3. In a large mixing bowl, mix together the wet ingredients.
4. In another bowl, whisk together the dry ingredients.
5. Fold the dry ingredients into the wet mixture just until they combine.
6. Place 2 heaping Tbsp of batter in each cupcake liner. Alternatively, distribute the batter evenly into the 2 6-inch cake pans or just place the batter in an 8-inch cake pan.
7. Place the pan on a baking sheet, then into a preheated oven and bake for 27-30 minutes. The cake should have a little bounce back when pressed.
8. Cool the cakes in the pans for at least 1 hour. While the cakes are cooling, make the whipped cream and raspberry couli.
Coconut Whipped Cream:
1. 1. Place the can of coconut milk in the refrigerator and leave it there until well-chilled. I chill mine overnight or for a few days.
2. Open the can of coconut milk upside down. There, you will find coconut water- loose liquid. Pour it out into a bowl or cup to drink, or save for later use in a smoothie.
3. Carefully scoop out the thick layer into a bowl or mixing bowl of a stand mixer. Make sure you don’t get liquid in the thick, solidified cream, or it will be difficult to whip and obtain soft peaks.
4. Turn your mixer or hand beater to high speed, and whip the coconut cream for 3 to 5 minutes.
5. Whip until it becomes light and fluffy with soft peaks. Mix in coconut sugar, vanilla, or cinnamon. Whip it some more until combined. Taste and adjust sweetness, vanilla, or cinnamon flavor.
6. Refrigerate until ready to use. Before using it, whisk it.
1. Wash and drain the raspberries.
2. Blend the raspberries, then stain through a sieve, using a ladel to help the juice through.
3. Add 1 Tbsp maple syrup and mix. Taste and adjust sweetness to taste with either more maple syrup or stevia drops.
1. When cupcakes have fully cooled, frost the cupcakes or cake with coconut whipped cream.
2. Dip clean fingertips into the raspberry couli and flick your fingers towards the cupcakes to spray the cupcakes with raspberry couli “blood”.
3. Refrigerate until ready to serve.
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