To make the cupcakes, place two oranges in a saucepan and fill with water until it just covers them. Bring to a boil and boil for 75 minutes.
Once softened, allow to cool and process (entire oranges) in a food processor into a smooth pulp. Set aside.
Preheat oven to 160°C (fanforced).
In a standard mixer cream the butter until pale and light. Add eggs one at a time and mix around 1 minute. Add Natvia, 1 tablespoon at a time.
On low speed, add half the almond meal, then the orange pulp and the other half of the almond meal until combined.
Fill baking cups just over ¾ full. They don’t rise much.
Bake for 45 minutes or until lightly browned and a skewer comes out dry. Place on a cooling rack and allow to cool.
For the Orange Buttercream, while the cupcakes are baking, cream the butter until pale and light.
Add the natural orange color if using.
Add the orange juice slowly, zest, vanilla extract and slowly add Natvia stevia blend.
Once cupcakes are cool, add frosting to the piping bag and get creative!