Paleo Salted Caramel Cupcakes

Paleo Salted Caramel Cupcakes

Well actually I’ve done one productive thing so far this week. I was asked to be a recipe tester for Paleo Parents new cookbook Real Life Paleo. I tested some special grain-free chocolate chip cookies for them. They were delish! I can’t wait for their cookbook to come out.

In less than 2 days I’ll be headed to New York City with my sister (and broken toe). This will be our first “sister vacation” that doesn’t involve visiting family and staying in our comfort zone. We’ll be tackling new issues like riding the subway for the first time and trying not to get lost and/or kidnapped in China Town. At least she’s got the toe situation covered:

Ingredients

  • ½ cup coconut flour
  • 2 tbsp arrowroot starch
  • ¼ tsp sea salt
  • ¼ tsp baking soda
  • 4 eggs
  • 1/3 cup coconut oil
  • 1/3 cup raw honey
  • 3 tbsp coconut milk
  • 1 tsp vanilla
  • ¼ cup unsalted butter
  • 3 tbsp coconut milk
  • ½ cup coconut sugar
  • ½ tsp sea salt
  • 6 tbsp butter, unsalted at room temp
  • 3 tbsp raw honey
  • 2 tbsp Salted Caramel Sauce (from above)
  • 2 tbsp arrowroot flour
  • 2 tbsp coconut milk
  • ¼ tsp vanilla
  • Pinch salt

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit and line a cupcake tray with paper or silicon liners.
  2. In a large mixing bowl, mix all of the dry cupcake ingredients together.
  3. In a separate mixing bowl, mix all of the wet cupcake ingredients together. Combine and mix with the dry ingredients until smooth.
  4. Fill each cupcake liner ¾ way full. Bake for 20 minutes until edges are lightly browned.
  5. In a heavy bottomed sauce pan, add all of the salted caramel ingredients and gently boil for 2 minutes. It should thicken slightly. If you want a thicker sauce, boil for about 1 more minute. The caramel sauce will thicken as it cools. Set the caramel aside on the warm stove.
  6. In a medium mixing bowl, beat all of the frosting ingredients together with an electric mixer until smooth and fluffy, about 3-4 minutes. Set aside.
  7. Wait until the cupcakes are completely cool before icing them with the frosting. Then drizzle the slightly warm caramel sauce on top. (If the sauce is too warm, then it might melt the frosting.)
  8. Serve immediately or store in the fridge up to a week. Bring to room temp before eating.