Easy Caramel Apple Babycakes
Gluten-free, dairy-free, refined sugar-free, Paleo, single-servings
Imagine fragrant, sweet Caramel Apples! With just a few, easy pantry ingredients you can make these pillowy, delicious cakes. My recipe bakes up fluffy and moist by using almond flour and apples in the batter. I topped them with date-sweetened caramel and salt crystals for a truly memorable childhood favorite… Caramel Apples! These baby cakes are easy to share as single-serve portions. Go spoil your family and friends!
Easy Caramel Apple Babycakes
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022
Ingredients
Cakes
2 and 1/4 cups almond flour
2 tablespoons cinnamon
1 and 1/2 tablespoons baking powder
1 teaspoon nutmeg
4 eggs
3/4 cups maple syrup
2 tablespoons vanilla extract
1 teaspoon sea salt
1 cup apple, cored, chopped or grated (Honeycrisp, Jonagold or Granny Smith)
Caramel
7 fresh dates, pitted
3 tablespoons maple syrup
3 tablespoons coconut oil (melted)
2 teaspoons vanilla extract
1/4 teaspoon sea salt
1/2 cup almond butter
large crystal salt
Makes 12 baby cakes
Find the ingredients & tools to make this recipe:
Instructions
1. Preheat oven to 350ºF/180ºC. Fill a 12-cup cupcake tin with paper inserts.
2. Cakes: In a large bowl, toss almond flour, cinnamon, baking powder and nutmeg. In a separate small bowl, whisk eggs, maple syrup, vanilla and salt until frothy. Pour the wet mixture into the dry and stir gently to combine. Fold in the grated or chopped apples.
3. Fill each cupcake tin with batter until all 12 are filled within 1/4 inch (8 mm) from tops. Bake for 10 minutes.
4. Caramel: While cakes are baking, make your caramel by adding all caramel ingredients, except nut butter, into a blender or food processor and puree until smooth. Scoop caramel mixture into a small bowl and add the nut butter and stir together until smooth.
5. Remove cupcake tin from oven and scoop 1 teaspoon of caramel into the center of each cake. Top each cake with a pinch of large crystal salt. Place back in oven for 5 minutes to finish baking. The caramel tops will have melted into each center for a wonderful surprise filling.
Photos by Brian Byllesby
Do you want to be our test baker? Please, share a photo of you with your bake on Instagram or Facebook and let us know how the recipe turned out and add any other comments you have! We can’t wait to hear from you!
