SERVES 12 | PREP TIME: 5 MINUTES | COOKING TIME: 25 MINUTES

Ingredients

250g rice flour
1 tsp cinnamon
1 tsp baking powder
½ tsp bicarbonate of soda
2 tbsp chia seeds
1tsp almond essence
100g rapseed oil
160g honey
Zest of 1 orange plus 2tbs of the juice
200g marzipan grated (optional)
150g glace cherries chopped
Mini chocolate eggs to decorate

Icing:
100g Coconut yogurt
2tsp honey

Sieve all the dry ingredients into a bowl and combine well. Set aside.

Place the cherries in a small bowl and add 2 tbsp of flour to coat them. This helps the fruit to stick to the cake mixture, instead of sinking.

In another bowl whisk the oil, sugar, honey and almond essence until creamy, then pour the mixture to the dry ingredients along with the orange juice and orange zest combining to a thick batter. Then fold in the marzipan if using and the cherries.

Pour 2 tbsp of the mixture in each cupcake cases and bake for 25 minutes.

Icing:
Whisk the ingredients to a thick consistency and pour over the cupcakes once they have cooled. Decorate as you like. Enjoy.