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

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