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Vanilla Cupcakes with Toffee Frosting

Paleo cupcakes with an unexpected and delicious frosting
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Prep Time 20 minutes
Servings 12 cupcakes

Ingredients
  

For the cake:

dry ingredient list:

  • 1 3/4 C Cassava Flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 C Coconut Sugar

wet ingredient list:

  • 1 C Applesauce unsweetened
  • 2 eggs
  • 1/2 C Oil Grapeseed or Avocado
  • 1/2 C Maple Syrup
  • 1 1/2 TB Vanilla

For the Frosting:

  • 1/2 C Ghee*
  • 2 TB Sunbutter
  • 1/4 C Maple Syrup
  • dash of salt

Instructions
 

To make cupcakes:

  • Preheat oven to 350˚F and prepare a cupcake pan with liners.
  • Combine all dry ingredients in a bowl and mix well, then combine all wet ingredients in a bowl and mix well. Pour wet ingredients into the dry and mix until the mixture is lump free.
  • Using a ice cream scoop with a thumb controlled scraper, scoop about a 1/4c into each cupcake liner.
  • Place in the oven for 30-40 minutes until cupcake springs back when pressed.
  • Remove cupcakes from oven and allow to cool completely before frosting. The frosting will melt on the cupcakes if they are not completely cool.

To make frosting:

  • Combine all ingredients into a small bowl with a rounded bottom. Using a handheld electric mixer, beat all ingredients until well combined and lighter in color, about 5-7 minutes.

Notes

*Ghee is OK for paleo, but sub room temp Vegetable Shortening if milk fat is an issue