Ingredients
(Cupcakes are gluten-free, dairy-free, refined sugar free)
Ingredients for the cake:
1 cup plus 2 tablespoons blanch almond flour
2/3 cup tapioca flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 cup coconut sugar
1/4 cup unsweetened applesauce
1/3 cup dairy free milk (like unsweetened almond)
2 large eggs at room temperature
1/8 cup Pinehurst Olive Oil Roasted Walnut Oil
1 teaspoon pure vanilla extract
Ingredients for the frosting:
3 cups sugar free powdered sugar
1 cup butter, softened to room temperature
1 tbsp almond milk
1 tsp vanilla
1 tsp Gravenstein Apple Balsamic Vinegar
(Optional Runamok Salted Caramel Maple Syrup to drizzle on top)
Instructions
Directions for the cupcakes:
1. Preheat oven to 350 degrees & line one 12 cup muffin tin with paper liners.
2. In a large mixing bowl, whisk together almond flour, tapioca flour, baking soda, baking powder, salt & coconut sugar.
3. In a separate mixing bowl, whisk together applesauce, almond mind, eggs, walnut oil & vanilla until smooth.
4. Pour wet ingredients into the dry ingredients & stir until well combined.
5. Spoon the batter into the cupcake liners filling them 2/3 full. Bake for about 18 minutes , until cooked through.
6. Allow to cool on a cooling rack before frosting.
Directions for the frosting:
1. Cream together the powdered sugar & butter with a mixer.
2. Scrape the sides of the bowl, then add milk, vanilla & vinegar. Add more milk as needed until desired consistency is reached.
Once cupcakes are cooled, frost and ENJOY this nutty, apple goodness!
(Original recipe from Bakerita cookbook. I removed the cacao powder for this particular recipe & substituted coconut oil for walnut oil for a nutty flavor.