You know I gotta do it. You know I have to explain myself right away before people FREAKING THE F OUT! Yes, this recipe has butter in it. Yes, it has organic sugar in it as well. No, those two things are not paleo. But if you’re freaking out about those two things and feel like reminding me that they aren’t paleo, I’ll remind you this – you don’t have to eat them. You can make some crappy frosting with palm shortening and coconut sugar, if that’s what you prefer, but I do not prefer that. If I’m going to eat a cupcake, I want it to still be appetizing. I apologize if you cannot have butter, but I have many MANY treat recipes that do not include butter or any dairy or any refined sugar. So before you get your panties in a twist, remember, you have the power to not eat them! This has been yet another Juli Bauer Public Service Announcement. The more you know.
Looking at these photos of cupcakes is making me regret not eating more of them when I had the chance. As soon as I made them, I took them to the neighbors house and then straight to the gym to get them out of my sight. Last week was a very emotional week and the last thing I needed to do was eat my feelings. But now, feelings are under control and I WANT THESE IN MY FACE. Guess I’ll just have to make them again, which I’m completely cool with since my amazing friend Caroline bought me the best wedding gift ever: a Kitchen Aid Mixer with a glass bowl in a beautiful teal color! I’m obsessed. I need to start using it for everything! What do you use your kitchen aid for?! It’s the only appliance I keep on my counter because it’s pretty much the most beautiful thing ever. Why can’t every appliance be that pretty?
So get this. I mentioned last week about how I had my rug and couch cleaned at my house and he did an awful job but after going through an eye-opening life situation, it felt like such a small detail that I shouldn’t even be worrying about. Well, when I received an email asking me to rate the company, I gave my full, honest opinion and rated the company as low as I could go. Well of course they called me back and asked if they could come back out to make the situation right. So the manager come back out, asked what I paid for the couch cleaning and then measured it himself and said they overcharged me by $200. That’s a lot of freaking money.
They re-cleaned the couch and the rug and the rug seriously looks completely different. Night and day. If I wouldn’t have said my 100% b*tchy honest opinion, I would still be out $200 and have a dirty ass rug. Just proof that sometimes being yourself and saying exactly what you feel can actually get you somewhere in a world full of bullsh*t. Mostly I’m just saying – stick up for yourself! It can actually work in your benefit sometimes.
I don’t know why we’re still talking about couches here when you could be eating these cupcakes instead.
- 2 cups almond flour
- ½ cup maple sugar (or coconut sugar - maple sugar just makes the color lighter)
- ¼ cup coconut flour
- ¼ cup tapioca flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- pinch of salt
- 2 eggs, at room temperature
- ¼ cup ghee
- ¼ cup full fat coconut milk
- 1 teaspoon vanilla extract
- 1 batch Vanilla Bean Salted Caramel Sauce from Juli Bauer's Paleo Cookbook
- 1 cup (2 sticks) unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 tablespoon full-fat coconut milk
- 1 cup organic powdered sugar, divided
- Preheat the oven to 350°F. Line a silicone muffin pan with 10-11 paper liners.
- In a large bowl, mix together the flours, maple sugar, baking soda and powder, and salt.
- In a medium bowl, whisk together the eggs, ghee, coconut milk and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until well combined. Batter should be slightly thick.
- Use an ice cream scoop to scoop the batter into 10 or 11 lined muffin cups. Bake for 25 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Place cupcakes on a cooling rack to cool completely before frosting.
- While cupcakes are cooking and cooling - make the caramel sauce from Juli Bauer's Paleo Cookbook then set aside.
- Place the softened butter in a stand mixer fitted with the flat beater attachment. Whip on high speed until fluffy, scraping down the sides every minute or so, about 5 to 7 minutes—the longer, the better.
- Add the vanilla extract and coconut milk and beat for another 2 to 3 minutes, until fully combined.
- Turn the mixer off, add 2 tablespoons of the powdered sugar, and then turn on the mixer and process to combine. Repeat until all the powdered sugar has been added and the frosting is thoroughly whipped. Set aside.
- Place a large saute pan over medium heat. Add ghee along with the diced apples. Let cook and soften for about 10 minutes, tossing every couple minutes. Then add apple pie spice and cook for about 2-3 minutes. Once apples are soft and tender, add 3 heaping tablespoons of the caramel sauce and mix to combine. Set aside.
- When cupcakes are completely cooled, use a spoon to add frosting to each cupcake. (I like to build my frosting a little higher on the outsides so the toppings can sit in the middle without moving) Add about 1 teaspoon of caramel sauce to the middle of the cupcake then add about 1 tablespoon of the apple mixture on top. Continue until all cupcakes are frosted and topped! Serve immediately!
More Cupcakes, Please!
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