These cupcakes offer an exotic taste reminiscent of a North African sweet treat, featuring a delightful combination of orange and pistachio flavors. They are low-carb and high in protein, making them a satisfying dessert option.
Preheat the oven to 170°C.
Mix all the moist ingredients with the dates and blend them using a hand blender, food processor, or fork.
Stir in the dry ingredients along with half of the pistachios and mix everything together vigorously.
Spoon the mixture into 6 cupcake cases and set them aside for a few minutes to let the baking powder act.
Press a raspberry into the middle of each cupcake and scatter the remaining pistachios on top.
Bake the cakes for about 15 minutes until they are golden brown and springy to the touch.
Serve the cupcakes warm and enjoy the delightful combination of flavors.
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