Apple Pie Cupcakes

PREP 20 mins
COOK 45 mins
TOTAL 1 hr 5 mins
Yields 10-11 cupcakes

INGREDIENTS :

    For the cupcakes

    • 2 cups almond flour
    • 1/2 cup maple sugar (or coconut sugar - maple sugar just makes the color lighter)
    • 1/4 cup coconut flour
    • 1/4 cup tapioca flour
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • pinch of salt
    • 2 eggs, at room temperature
    • 1/4 cup ghee
    • 1/4 cup full fat coconut milk
    • 1 teaspoon vanilla extract

    For the caramel

    For the frosting

    • 1 cup (2 sticks) unsalted butter, softened
    • 1 teaspoon vanilla extract
    • 1 tablespoon full-fat coconut milk
    • 1 cup organic powdered sugar, divided

    For the apple toppings

    DIRECTIONS :

      For the cupcakes

      1. Preheat the oven to 350°F. Line a silicone muffin pan with 10-11 paper liners.
      2. In a large bowl, mix together the flours, maple sugar, baking soda and powder, and salt.
      3. 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.
      4. 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.
      5. While cupcakes are cooking and cooling - make the caramel sauce from Juli Bauer's Paleo Cookbook then set aside.

      For the frosting

      1. 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.
      2. Add the vanilla extract and coconut milk and beat for another 2 to 3 minutes, until fully combined.
      3. 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.

      For the apples

      1. 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.

      To build the cupcakes

      1. 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!

      by

      INGREDIENTS :

        For the cupcakes

        • 2 cups almond flour
        • 1/2 cup maple sugar (or coconut sugar - maple sugar just makes the color lighter)
        • 1/4 cup coconut flour
        • 1/4 cup tapioca flour
        • 1/2 teaspoon baking soda
        • 1/2 teaspoon baking powder
        • pinch of salt
        • 2 eggs, at room temperature
        • 1/4 cup ghee
        • 1/4 cup full fat coconut milk
        • 1 teaspoon vanilla extract

        For the caramel

        For the frosting

        • 1 cup (2 sticks) unsalted butter, softened
        • 1 teaspoon vanilla extract
        • 1 tablespoon full-fat coconut milk
        • 1 cup organic powdered sugar, divided

        For the apple toppings

        DIRECTIONS :

          For the cupcakes

          1. Preheat the oven to 350°F. Line a silicone muffin pan with 10-11 paper liners.
          2. In a large bowl, mix together the flours, maple sugar, baking soda and powder, and salt.
          3. 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.
          4. 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.
          5. While cupcakes are cooking and cooling - make the caramel sauce from Juli Bauer's Paleo Cookbook then set aside.

          For the frosting

          1. 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.
          2. Add the vanilla extract and coconut milk and beat for another 2 to 3 minutes, until fully combined.
          3. 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.

          For the apples

          1. 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.

          To build the cupcakes

          1. 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!

          by

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