Mini Paleo Maple Cupcakes
Fed and Fit
- Yield: 24 servings
Ingredients
- Apple Cakes
- 4tablespoons (or 1/4 cup) grass-fed/clarified butter or extra virgin coconut oil
- 1/2cup unsweetened applesauce
- 4 eggs
- 1teaspoon vanilla extract
- 4teaspoons maple syrup
- 3/4cup almond flour
- 2teaspoons cinnamon
- 1/2teaspoon baking powder
- 1/8teaspoon Kosher salt
- Cinnamon Maple Frosting
- 1cup palm shortening
- 2/3cup maple syrup or honey
- 1teaspoon vanilla extract
- 1teaspoon maple flavoring
- 4tablespoons (or 1/4 cup) arrowroot
- 2teaspoons coconut flour
- 2teaspoons cinnamon
- 2tablespoons chilled coconut milk cream
- Topping
- 1/2 apple thinly sliced
- Cinnamon for dusting
Instructions
Apple Cakes:
- Preheat oven to 350F. Line mini cupcake pan with 24 paper liners.
- Melt the butter then whisk in with the applesauce, eggs, vanilla, and maple syrup.
- Add the almond flour, cinnamon, baking powder, and salt to the wet ingredients and mix until evenly combined.
- Evenly distribute into the 24 mini cupcake liners (about 1 T of batter each) and bake at 350F for 18 – 19 minutes. The cakes are done when a toothpick can be poked in and come out without any batter on the stick.
- Let them cool completely.
Cinnamon Maple Frosting:
- Whisk the shortening, maple syrup, vanilla, maple extract, arrowroot, coconut flour, and cinnamon together until smooth.
- Add the chilled coconut milk cream and whisk again until smooth.
- Use immediately. Either spoon the frosting into a gallon plastic bag or a pastry bag.
- Gently frost each cupcake with your desired amount of frosting.
- Store the rest of the frosting in the refrigerator. Let it come to room temperature before you use as frosting again.
Topping:
- Top each cupcake with a thin slice of fresh green apple and dust with ground cinnamon.
- If you don’t enjoy the cupcakes immediately, store them in an airtight container in the refrigerator.
Recipe courtesy of Cassy Joy Garcia from Fed and Fit. Cassy focuses on gluten-free, clean eating and Paleo recipes.
