Salted Caramel Cupcakes

These salted caramel cupcakes have a soft, airy texture without being overly sweet. Try your hand at sugar art for a fun decoration too! The sugar art isn't paleo but it's really just for decoration. I've included basic instructions to make it in the recipe notes but you can find more details in the original blog post.

25 minutes

30 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	203
Fat:	20 g
Carbohydrates:	11 g
Protein:	3 g
Calculated per serving.

by Eat Something Delicious

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View other recipes by Eat Something Delicious

Serves: 12

Ingredients

1 cup 1 cup 1 cup Blanched Almond Flour
0.5 cup 0.5 cup 0.5 cup Coconut Flour
4 whole 4 whole 4 whole Eggs
1/3 cup 1/3 cup 1/3 cup Coconut Oil, Organic, melted
1/3 cup 1/3 cup 1/3 cup Easy Caramel (Lactose-free) (click for recipe), date lady brand, plus extra for drizzling
2/3 cup 2/3 cup 2/3 cup Almond Milk, unsweetened
1 tsp 1 tsp 1 tsp Vanilla Extract
0.5 tsp 0.5 tsp 0.5 tsp Baking Soda
0.5 tsp 0.5 tsp 0.5 tsp Baking Powder
0.25 tsp 0.25 tsp 0.25 tsp Salt
1 tsp 1 tsp 1 tsp Sea Salt, coarse grind
0.75 cup 0.75 cup 0.75 cup Coconut Manna (coconut butter)

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350°F and line a cupcake pan with 12 paper liners.
In a large mixing bowl, use an electric mixer to combine eggs, oil, caramel, almond milk, and vanilla extract.
In a separate bowl, sift together the almond flour, coconut flour, baking soda, baking powder, and ¼ tsp salt (not the coarse sea salt. Save that for later!)
Slowly add the dry ingredients to the wet ingredients while mixing. The batter will be thick.
Evenly divide the mixture between the 12 cupcake liners. I like to smooth out the tops a little with my finger but I'm not sure that's necessary. Bake about 25 minutes or until a toothpick inserted in the center comes out clean. Transfer cupcakes to a cooling rack to cool.
Once the cupcakes have cooled, microwave the coconut butter in a small bowl for a few seconds until it's a bit runny. Stir for an even consistency.
Clear out a small area in your freezer if you plan on adding patterns to your cupcakes. One at a time, dip the top of a cupcake into the coconut butter then set on a plate. Immediately add some caramel sauce to the top (in a pattern if you want!) and sprinkle with a bit of coarse sea salt. If you made a pattern with the caramel sauce, immediately move the cupcake to the freezer for a few minutes to set the pattern. Skipping this step could cause the pattern to bleed into the coconut butter.
After the pattern has set (coconut butter solidified), remove from the freezer so it can come back to room temperature. Top with sugar art, if desired (see notes) and serve.

Notes

If you want to make the sugar art, bring 1 C sugar and ½ C water to a boil in a deep saucepan. While waiting for the sugar to boil, continually stir to ensure all the sugar is dissolved before it comes to a boil. Once the sugar starts to boil, stop stirring and don't disturb it at all. Reduce the heat a bit and insert a candy thermometer. Continue heating until it reaches a hard crack, about 300°F-310°F. Remove from heat and don't disturb it until all the bubbles have disappeared. Fill a shallow cup or bowl with cold water and use a spoon to drizzle the melted sugar into it. It will quickly solidify into a unique shape. Alternatively, drizzle on the back of a ladle or wrap a rolling pin or other object in parchment paper and drizzle the hot sugar on that. Don't touch the sugar until cooled, then use the pieces to decorate your cupcakes. See blog post for more details.