Honey Nut Maple Cupcakes

Honey Nut Maple Cupcakes

Beegan and Gluten Free

 

First off, right now you may be wondering “What in the world is a beegan?!” If you’re not too familiar with this sub-category of vegans, let me bring you up to speed: a beegan is someone who follows a vegan lifestyle, but still allows the use of honey in their diet…hence the term beegans!

On another note I know, I know it’s summer and we’re supposed to be making mango, coconut, and fruit-filled deliciousness…but I had a craving for the comforting flavors of maple, pecans, and honey! So to the kitchen I went to create another delicious treat.

 

You’ll need:

3/4 cup honey

1/4 cup Nutiva Butter Flavored Coconut Oil

2 cups pecans, chopped

1/2 cup Bob’s Red Mill Almond Flour

2 1/2 cups Bob’s Red Mill All-Purpose Gluten-Free Flour

1  tsp xanthan gum

1 tbsp cinnamon

1 tsp nutmeg

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 cup Nutiva Butter Flavored Coconut Oil

1 cup brown sugar

1 cup pumpkin puree

1 tbsp vanilla extract

1 tsp maple extract

3/4 cup cashew milk

 

Preheat the oven to 350°F. Prepare two jumbo muffin tins by lightly coating with oil. Set aside until needed.

 

In a saucepan over medium heat, melt the coconut oil and honey. Then, allow the pecans to simmer in that on low heat and brown for about 10 minutes.

 

(Remember to stir on occasion to they don’t go from brown to burnt!)

 

In a small bowl, combine the flours, xanthan gum, baking powder, cinnamon, nutmeg, and salt. Set aside until needed

 

Next, remove the pecan and honey mixture from the heat and place it in a medium mixing bowl. Then, whip together with the coconut oil, pumpkin, extracts, and sugar.

 

Now, slowly mix in the dry ingredients into the creamed ingredients, alternating with the cashew milk.

 

Pour the batter evenly into the prepared pans and bake for about 30–35 minutes or until a toothpick comes out clean.

 

Allow your cupcakes to cool in the tins for about five minutes before transferring to a cooling rack.

 

Maple Butter Cream

 

1 1/2 cups palm shortening

1/3 cup maple syrup

4 cup powdered sugar

1 tsp salt

1/4 tsp cinnamon

 

In a bowl using an electric mixer, cream the shortening and maple syrup until smooth. Add in one cup of powdered sugar. Then, whip in the second cup of powdered sugar, along with the salt and cinnamon. Finally, whip in the last two cups of powdered sugar.

With a coring tool or knife, core a circle about the size of a quarter out of the center of the cupcakes, going down about an inch deep. Repeat this process on all of the cupcakes.

Place your frosting into a piping bag, and squeeze the frosting into the cored centers, being sure to over-stuff each one. With a swirling motion, finish frosting the tops of each cupcake.

Top off your cupcakes with a drizzle of maple syrup and a sprinkle of pecans!  These Honey Nut Maple Cupcakes pair perfectly with a cup of coffee…just sayin’.

honey nut maple cupcakes vegan beegan gluten-free


Honey Nut Maple Cupcakes

Honey Nut Maple Cupcakes

Ingredients

    Honey Nut Maple Cupcakes:
  • 3/4 cup honey
  • 1/4 cup Nutiva Butter Flavored Coconut Oil
  • 2 cups pecans, chopped
  • 1/2 cup Bob’s Red Mill Almond Flour
  • 2 1/2 cups Bob’s Red Mill All-Purpose Gluten-Free Flour
  • 1 tsp xanthan gum
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup Nutiva Butter Flavored Coconut Oil
  • 1 cup brown sugar
  • 1 cup pumpkin puree
  • 1 tbsp vanilla extract
  • 1 tsp maple extract
  • 3/4 cup cashew milk
    Maple Butter Cream:
  • 1 1/2 cups palm shortening
  • 1/3 cup maple syrup
  • 4 cup powdered sugar
  • 1 tsp salt
  • 1/4 tsp cinnamon

Instructions

    For the Cupcakes:
  1. Preheat the oven to 350°F.
  2. Prepare two jumbo muffin tins by lightly coating with oil. Set aside until needed.
  3. In a saucepan over medium heat, melt the coconut oil and honey.
  4. Allow the pecans to simmer in oil on low heat and brown for about 10 minutes. Stir occasionally.
  5. In a small bowl, combine the flours, xanthan gum, baking powder, cinnamon, nutmeg, and salt. Set aside until needed
  6. Remove the pecan and honey mixture from the heat and place it in a medium mixing bowl.
  7. Whip together with the coconut oil, pumpkin, extracts, and sugar.
  8. Now, slowly mix in the dry ingredients into the creamed ingredients, alternating with the cashew milk.
  9. Pour the batter evenly into the prepared pans and bake for about 30–35 minutes or until a toothpick comes out clean.
  10. Allow your cupcakes to cool in the tins for about five minutes before transferring to a cooling rack.
    For the Frosting:
  1. In a bowl using an electric mixer, cream the shortening and maple syrup until smooth.
  2. Add in one cup of powdered sugar.
  3. Whip in the second cup of powdered sugar, along with the salt and cinnamon.
  4. Finally, beat in the last two cups of powdered sugar.
  5. With a coring tool or knife, core a circle about the size of a quarter out of the center of the cupcakes, going down about an inch deep. Repeat this process on all of the cupcakes.
  6. Place your frosting into a piping bag, and squeeze the frosting into the cored centers, being sure to over-stuff each one.
  7. With a swirling motion, finish frosting the tops of each cupcake.
  8. Top off your cupcakes with a drizzle of maple syrup and a sprinkle of pecans!
http://delectablydifferentkitchen.com/2016/06/honey-nut-maple-cupcakes-beegan/

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