Salted Caramel Cupcakes (Gluten-Free)
Seriously, who doesn’t love salted caramel?
If anyone has made a really healthy salted caramel sauce not using butter please share it with me!
I have been experimenting with gluten free flour blends and finally i can say i have come up with a combination that works every time and tastes delicious!
By mixing almond flour, coconut flour and tapioca flour you end up with a texture that truly resembles a cupcake, not a ‘oh, this tastes gluten free’ kind of cupcake.
I’m very excited about it!!
This recipe uses a lot of my favourite ingredients, which you may not have in your pantry yet or have even used before. Coconut flour, coconut sugar and coconut milk are staples in my house. Coconut flour makes a huge textural difference to gluten-free baking and you only ever really need a few tablespoons at a time so one packet can last weeks! I also use a lot of organic maple syrup and honey and very rarely anymore do i use processed white sugars and flours unless it is a traditional bake pavlova or a sponge cake – i never realllyy mess with those! I do enjoy those types of desserts occasionally but it’s really healthy to get into the habit of baking with less processed ingredients and letting your taste buds adjust to a different kind of ‘sweet’ treat. You’d be surprised how sweet natural sugars can taste when you aren’t eating processed foods anymore.
I have also been playing around with using coconut cream to whip up some dairy free icing which i will share in my next recipe, so keep checking in :)
Photos by my little prince, Daniel Nadel!
What you’ll need:
- 12 hole cupcake tin
- ½ cup coconut flour
- 2 tbsp tapioca flour/starch. (You can also use arrowroot starch as a substitute)
- ¼ tsp sea salt
- ¼ tsp bicarb soda (referred to as baking soda in the US)
- 4 eggs
- 1/3 cup coconut oil, melted
- 1/3 cup organic maple syrup or raw honey
- 3 tbsp coconut milk (you can substitute this with almond milk or cows milk)
- 1 tsp vanilla
- ¼ cup unsalted butter
- 3 tbsp coconut milk
- ½ cup coconut sugar (or organic maple syrup)
- ½ tsp sea salt
- 6 tbsp butter, unsalted at room temp but not melted!
- 3 tbsp organic maple syrup or raw honey
- 2 tbsp Salted Caramel Sauce (from above)
- 1 tbsp tapioca flour
- 2 tbsp coconut milk
- ¼ tsp vanilla
- Pinch salt
Preheat the oven to 180˚C or 170˚C fan forced oven
- For the cupcakes mix all the dry ingredients together in a large bowl, making sure to really mix the bicarb soda into the flours so it is evenly distributed.
- Mix all the wet cupcake ingredients together then combine with the dry ingredients and fold together until smooth
- Fill your cupcake liners 3/4 to the top and bake in the pre-heated oven for 18-20 minutes or until the edges are starting to brown and a skewer comes out clean.
- While the cupcakes are in the oven you can make the caramel sauce by adding all of the caramel sauce ingredients into a saucepan and bring to the boil. Allow it to gently boil for 2 minutes. Take the sauce of the heat and as it cools you will notice it thicken up. Allow it to cool for -15 minutes before using it.
- For the icing, mix all the icing ingredients together in a bowl with an electric beater until fluffy. Make sure the caramel sauce has cooled down otherwise the butter won’t whip. Be patient, it can take the butter a bit of time to start to fluff up, about 4 minutes. If your kitchen is too warm because of the oven and the butter refuses to fluff, pop the bowl into the fridge for a little while until the butter can start to hold its shape.
- Once the cakes are done remove from the oven and place them on a cooling rack.
- When they are cooled completely, pipe the frosting on top and drizzle with caramel sauce!
The cupcakes will keep for up to a week in the fridge if you can withhold from eating them all. Remove from the fridge 10 minutes before serving so they come down to room temperature.
The Friday Baker. Xx
Posted7 April, 2015
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