Sweet & Salty Toffee Cupcakes
With earthy, maple hints and a pop of salt, these cupcakes are simply delicious. Coconut palm sugar is a wonderful sugar alternative, almost too good to be true. It is the nutrient dense cooked syrup from the coconut palm flower. It comes in granulated form which offers a lot more options than liquid honeyand it is lower than honey and agave nectar on the glycemic index. The taste is like toffee and the color is a beautiful caramel tone.
And Icing, how I've missed you! I always loved buttercream icing, but powdered sugar is the main ingredient and that is not part of my diet. I'm so happy to offer this refined sugar free Toffee Buttercream Icing. The palm sugar granules do not fully dissolve, resulting in tasty crunchy bits. It does require a little liquid dairy and I wonder if almond or coconut milk would work as a substitution. Not to mention all of the yummy butter, it is buttercream icing afterall. Possibly earth balance?
Sweet & Salty Cupcakes
2 1/4 C almond meal
6 T butter melted
1/2 tsp salt
1/2 tsp baking soda
1/2 C palm sugar
2 T honey
1 T vanilla
Preheat the oven to 350
Line a muffin tin with unbleached paper liners
Whisk the eggs, cooled and melted butter, palm sugar, honey and vanilla.
Mix in the almond meal, salt and baking soda
Using an icecream scoop, scoop evenly into the baking tray
Bake 15-18 minutes
Remove and cool on a wire rack before icing
Makes 9 cupcakes
Toffee Buttercream Icing
Adapted from Whipped Honey Buttercream Frosting from Tasty Kitchen
1/2 C (one stick) unsalted butter, room temperature
1/4 C plus 2 T palm sugar (use more for a super sweet icing)
2 T honey
1 T half and half
Mix all ingredients with an electric hand mixer until blended, 1 minute.
Frost immediately on cooled cupcakes
*If the frosting is too loose, cool in the fridge, checking every 10 minutes. If it cools too much, simply let it sit at room temperature to soften before icing.