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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 Method Notes

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

Method
 

To make cupcakes:
  1. Preheat oven to 350˚F and prepare a cupcake pan with liners.
  2. 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.
  3. Using a ice cream scoop with a thumb controlled scraper, scoop about a 1/4c into each cupcake liner.
  4. Place in the oven for 30-40 minutes until cupcake springs back when pressed.
  5. 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:
  1. 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