3 eggs at room temperature
3/4 cup maple syrup
1/4 cup vegetable oil
Zest of an orange
2 cups almond flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp Himalayan salt
1/4 tsp cinnamon
Edible Flowers - daisy, borage, & violas
8oz mascarpone cheese at room temperature
3/4 cup heavy cream at room temperature
1/4 cup maple syrup
1 tsp vanilla extract
Preheat oven to 350 and prepare muffin tins. Whisk together all of the wet ingredients. Slowly add dry ingredients and transfer to muffin tin. Bake for 20 minutes or until the edges are golden brown. Allow cupcakes to cool completely before frosting.
To prepare the frosting, whip mascarpone cheese for 4 minutes. Slowly add remaining ingredients until light and fluffy.
Frost cupcakes and garnish with mint, blueberries, and edible flowers.