Maple Frosted Cupcakes

I made these cup cakes for my mama’s birthday, she’s a darling and I wanted to spoil her. She has taken a liking to gluten free recipes and so I wanted to bake her gluten free cupcakes. I was flipping through the latest edition of  Simply Gluten Free (affiliate link) and found the recipe that these cute cakes are based on.

The recipe had me at salted caramel although it had to be changed because the store-bought salted caramel syrup had not-good-for you ingredients. Enter stage left,  maple syrup. The star of the show with (yay!) no chemicals. This sweet sap makes me sappy. I found out it takes 40 gallons of sap to make one gallon of syrup. Talk about blood, sap and tears.

Cupcakes, yes. I had a ball making these with my toddler in tow. I decorated these with gold sparkles and pearls. I wanted my mom to feel like she’s royalty, I mean she kind of is. I have a whole new appreciation for my mom since I had my own babies. I always knew she was great but now I think she has a super cape she never told us about.

Maple Frosted Cupcakes

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

These are fun cup cakes for a birthday. I fancied mine up with gold and pearls. You could create a cup cake decorating station for kids or simply have them as is.

Food in Color: Food in Color

Cuisine: Gluten Free

Serves: 8

Ingredients

• The Cupcakes
• 11/4 gluten free all purpose flour
• 3 tablespoons corn starch
• 1 cup coconut sugar
• 1 teaspoon baking powder
• ½ tsp kosher sea salt
• ½ cup coconut oil melted
• 2 large eggs at room temperature
• ½ cup milk
• 2 teaspoons pure vanilla extract
• ⅓ cup maple syrup
• The Frosting
• ¾ cup unsalted butter softened
• 2 cups powdered sugar
• 1 tbsp maple syrup
• 1 tbsp pure vanilla extract

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Line the muffin pan with cup cake liners
3. In a large bowl whisk together all the dry ingredients for the cupcakes
4. In a separate bowl whisk together the coconut oil, eggs, vanilla extract and milk.
5. Combine the wet ingredients and the dry ingredients for the cupcake mix.
6. Fill the muffin liners in the muffin cups until ¾ full.
7. Bake for 18-20 minutes,
8. Test with a toothpick to make sure the toothpick comes out clean from the center.
9. Remove from the oven and allow to cool for 10 minutes.
10. The Frosting
11. Combine the ingredients using a hand mixer on low. Once all the ingredients are incorporated, mix at a higher speed.
12. Place the frosting into a piping bag with a large star tip.
13. I did not have the piping bag or the tip so I used the corner of a food storage bag.
14. I think you can tell so I have purchased some star icing tips for next time

Notes

This recipe was inspired by the Salted Caramel Cupcake recipe in the Spring Issue of Simply Gluten Free Magazine. Credit to Kim Maes cookingitallergyfree.com

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