From a new site I’ve discovered, thealmondeater.com. We don’t particularly eat gluten-free at our house, we’re pretty omnivorous, but I am now keeping almond flour on hand to try out recipes like these. One nice thing about this recipe is – no mixer required.
2 1/4 cups almond flour 1/3 cup cane sugar 1 teaspoon cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 4 eggs 1/2 cup maple syrup 2 teaspoons vanilla extract 1 cup shredded apple Frosting: 2 tablespoons softened butter 2 tablespoons almond milk 1/2 teaspoon vanilla extract 1 1/2 cups powdered sugar
Preheat oven to 350 degrees.
Combine flour, sugar, cinnamon, baking soda, and salt together in a bowl and set aside.
In a separate bowl, whisk eggs, syrup and vanilla together. Combine wet and dry ingredients into the same bowl, and then stir in the shredded apple by hand.
Line a muffin tin with muffin liners and distribute the cupcake batter evenly. Bake cupcakes for approximately 20 minutes or until a toothpick comes out clean. Remove cupcakes from the oven and allow them to cool for a few minutes before removing them from the tin.
While cupcakes are cooling, prepare the icing. Stir butter, milk and vanilla together with an electric mixer, and then add the powdered sugar. Wait until cupcakes have completely cooled before icing them.