While I was trying to figure out a second WLC approved icing for my newly discovered cupcakes, I got a bit stuck.  So, I started thinking what flavors are typical with chocolate? Boom. Orange! So how do I make this sucker flavorful without using any sugar? I took to google. I kept stumbling across Almond Orange combos.  Almond orange cake, almond orange biscotti, almond bread with orange jam. Ok, ok , ok. I get it, Google.  Orange and almond go well together.  Lucky for me, I happened to have both oranges AND almond butter on hand. What luck!


2 Oranges, zested and segmented
1/2 cup water
Pinch salt
Vanilla Bean
1 tsp vanilla extract (1/2 tsp ground vanilla bean powder for WLC)
1/4 cup unsalted butter, room temp
1/4 cup Almond Butter, unsalted/creamy
(I would add 1/4 cup of honey if you’re not avoiding sugars)


1) First thing’s first: make the orange concentrate. Very easy. Put orange segments, water, and  pinch of salt in a small saucepan.  Bring to a boil and let go for 7 min, stirring occasionally.  After 7 min, remove from heat and throw it in a blender. Blitz until smooth and return to saucepan.  Scrape insides of vanilla bean and add the seeds and pod to the puree along with the orange zest.  Let simmer on low heat for 10 min. Remove the pod, put puree aside and let cool.

2) When the puree is cooled completely, add it to a mixing bowl with the butter, almond butter, and a pinch of salt (and honey if using).  Whip with a hand mixer on a medium speed for 3 minutes. You will see the consistency change as air is added.

3) That’s it.  Ice cooled cupcakes with a piping bag or however your little hungry heart desires. I added some extra orange zest to the top of mine for a little extra zing.