These delightful cupcakes will make your kitchen smell like Autumn while they bake, and they’ll warm your soul with every bite. To get a nice caramel flavor I’ve used two types of “specialty” sugars: turbindo and sucanat, two of my favorite sweeteners to have in my pantry during the falltime baking months. The intense flavors of the sugars–particularly the sucanat–take these cupcakes one step further into caramely cupcake heaven. If you don’t have either of these sugars on hand, brown sugar will also do.
Apple Cider Cupcakes with Caramel Frosting
Yield: 12 cupcakes
Preheat your oven to 350 °F. Line 12 cupcake tins with peper liners.
In a medium sized bowl, whisk together the brown rice flour, sorghum flour, potato starch, sweet white rice flour, xanthan gum, baking powder, baking soda, salt and cinnamon.
In a separate, larger bowl, combine the melted margarine, sucanat, turbinado and chia mixture. Add in a little bit of the flour, and a little bit of the apple cider plus all of the vanilla and mix until smooth. Repeat with the flour mixture and the apple cider until all of each has been incorporated. Mix on high speed for 1 minute.
Place 1/3 cup of batter into each prepared cupcake tin and bake in a preheated oven for 25 to 30 minutes, or until a knife inserted into the middle comes out clean. Let cool completely before frosting.
To make the frosting, place the coconut milk, sucanat and 1/2 tablespoon margarine into a smal saucepan and cook over medium heat just until the sugar granules have dissolved, about 5 minutes. Let cool to room temperature and then transfer to an electric mixing bowl and add in the confectioner’s sugar, vanilla extract, remaining margarine and the apple cider. Whip on the highest speed until fluffy. If it seems too stiff, add just a touch (1/8 to 1/4 teaspoon) more apple cider to smooth it out.