A simple ice cream cupcake is just cake on the bottom, ice cream on the top, and some frosting. Using a gluten-free cupcake makes this a quick, easy, gluten-free option.
2whole oranges with peelI used Valencia oranges. The commenters on allrecipes stated that it didn't work well with navel oranges because the peel is too thick.
6large eggs
1pinchsaffron powderoptional
1 1/4Cwhite sugar
1/2tbaking powder
1tfinely chopped candied orange peeloptional - I didn't use this
Place the oranges in a large saucepan, and add enough water to cover. (This instruction confused me. Since the oranges float, they never get covered. Just fill the saucepan about 3/4 full.)
Bring to a boil, and boil for 2 hours over medium heat. Check occasionally to make sure they do not boil dry.
Allow the oranges to cool, then cut them open and remove the seeds.
Process in a blender or food processor to a coarse pulp.
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, whip eggs and sugar together using an electric mixer until thick and pale, about 10 minutes. Use a whisk attachment if available.
Mix in baking powder, and saffron if using.
Stir in the pureed oranges.
Gently fold in almond meal, and candied orange peel if using.
Fill cupcake liners about halfway. These don't rise much so they will be just over halfway full when done, perfect for topping with ice cream.
Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Notes
Follow the instructions at the top of this post to complete your ice cream cupcake.