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Mini Paleo Maple Cupcakes

Ingredients

Apple Cakes: Recipe from the [url]Civilized Caveman∞https://civilizedcavemancooking.com/grain-free-goodies/apple-mug-muffin-in-2-minutes/[/url]:

Cinnamon Maple Frosting: Adapted from [url]The Urban Poser∞https://urbanposer.blogspot.com/2013/02/strawberry-or-raspberry-whipped-not.html[/url]:

Topping::

Instructions

Apple Cakes:

  1. Preheat oven to 350 degrees F. Line mini cupcake pan with 24 paper liners.
  2. Melt the butter then whisk in with the applesauce, eggs, vanilla, and maple syrup.
  3. Add the almond flour, cinnamon, baking powder, and salt to the wet ingredients and mix until evenly combined.
  4. Evenly distribute into the 24 mini cupcake liners {about 1 tablespoon of batter each} and bake at 350 F for 18 – 19 minutes. The cakes are done when a toothpick can be poked in and come out without any batter on the stick.
  5. Let the cool completely.

Cinnamon Maple Frosting:

  1. Whisk the shortening, maple syrup, vanilla, maple extract, arrowroot, coconut flour, and cinnamon together until smooth.
  2. Add the chilled coconut milk cream and whisk again until smooth.
  3. Use immediately. Either spoon the frosting into a gallon plastic bag or a pastry bag.
  4. Gently frost each cupcake with your desired amount of frosting.
  5. Store the rest of the frosting in the refrigerator. Let it come to room temperature before you use as frosting again.

Topping:

  1. Top each cupcake with a thin slice of fresh green apple and dust with ground cinnamon.
  2. If you don’t enjoy the cupcakes immediately, store them in an airtight container in the refrigerator.