Salted Caramel Cupcakes with Homemade Caramel Sauce

(Grain Free, Dairy Free, Egg Free, Nut Free)

I have always enjoyed baking. I wasn't very good in the cooking department until my 20s, but baking always provided me with comfort, relaxation, and typically a yummy treat at the end... and who doesn't love that?I remember in middle school making my "edible cell" science project and I definitely had the best tasting base made from scratch-oatmeal cookie dough. Later in high school and college I perfected New York Style cheesecakes without cracks, decadent pumpkin rolls and other baked goods. All of my recipes tend to come from my favorite "pre-autoimmune disease" foods that I reinvent for purely selfish reasons. I find the process therapeutic in a way. I am creating something I love while still nourishing my body with the foods that it needs.

"I find the process therapeutic in a way. I am creating something I love while still nourishing my body with the foods that it needs"

I feel the need to say this (because I am a dietitian) that yes, treats should be used as treats and not replacement for real whole foods. But, you can also live a little and enjoy the food you make! I am officially giving you permission to indulge and love what you eat.

Salted Caramel Cupcakes

Makes 12 cupcakes Ingredients:

Cake:

3/4 cup coconut flour

3/4 cup arrowroot flour

1/4 cup coconut sugar

1/4 tsp sea salt + a pinch for topping

1 1/2 tsp baking soda

1 tsp cream of tartar

3/4 cup Avocado Oil

1/2 cup cold water

Caramel Sauce:

1 cup coconut sugar

1 cup full fat canned coconut milk

Process:

Preheat oven to 350 degrees

For caramel sauce combine coconut sugar and coconut milk in a small sauce pan. Heat on medium and stir frequently until all sugar dissolved. Bring mixture to a boil, then reduce heat to low and simmer for about 20 minutes until mixture thickens. It will continue to thicken once refrigerated.

For cake: In large bowl combine all dry ingredients and mix well

Then add in oil and water and mix well

Spoon mixture into 12 cupcake liners- filling a little less than 1/2 way full Bake for about 20 minutes or until toothpick comes out clean

Once completely cool top with your favorite frosting. I used Simple Mills Vanilla Frosting.

Drizzle with Caramel Sauce and sprinkle with course sea salt Enjoy!

These cupcakes are so easy to make and very versatile which makes them even better! I have added chocolate chunks and almond butter, cacao powder, and even organic blueberries minus the frosting to make muffins. My littles and I have had a blast making these half a dozen times during recipe development and I hope you and your family enjoy too!

Wishing you health, happiness, and salted caramel cupcakes :)


Gina


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