For the frosting:

2 cups peeled, chopped sweet potatoes

1/4 C plus 1 Tbsp virgin coconut oil

3 Tbsp honey or maple syrup

3 Tbsp tapioca starch

2 Tbsp unsweetened apple sauce

1/2 tsp ground cinnamon

Pinch of sea salt

For the cupcakes:

2 1/2 C blanched almond flour

2 tsp ground cinnamon

1 tsp baking soda

3 large eggs, at room temperature

1/2 C maple syrup

1/3 C virgin coconut oil, melted

1 medium apple, peeled, cored, and grated

1/3 C pecans, chopped

For the caramel drizzle:

1 Tbsp virgin coconut oil

2 Tbsp coconut sugar

1 Tbsp maple syrup

2 Tbsp coconut milk (full fat)

Make the frosting:

Bring an inch or so of water to simmer over medium heat in a small pot fitted with a steamer basket. Add the sweet potatoes. Cover and steam over medium heat until the potatoes are tender when pierced with a knife, about 10 minutes. Place the sweet potatoes in a food processor fitted with “S” blade. Add the remaining frosting ingredients and puree until creamy and smooth, stopping once or twice to scrape down the sides of the bowl with a rubber spatula. Transfer the frosting to a shallow bowl and refrigerate until completely chilled and firm, about 1 hour.

Make the cupcakes:

Preheat oven to 350°F. Line 12 cups of a standard muffin pan with paper liners. In a large bowl, whisk together the almond flour, cinnamon, baking soda, ginger, and salt. In a separate bowl, whisk together the eggs, maple syrup, coconut oil, and grated apple. Pour the wet ingredients into the flour mixture and stir to combine thoroughly. Stir in the pecans.

Divide the batter evenly among the lined muffin cups. Bake for 15-20 minutes until golden brown and a toothpick inserted comes out clean. Cool the cupcakes completely before frosting.

Make the caramel drizzle:

Melt the coconut oil in a small pot over low heat. Whisk in the coconut sugar and maple syrup. Cook, whisking, until the mixture bubbles rapidly. Add the coconut milk and continue to whisk while bringing the sauce to a rapid bubble. Cook at a rapid bubble for 1-2 minutes, stirring constantly. Remove from heat and cool for 2-3 minutes, then drizzle the sauce over the frosted cupcakes. Refrigerate the cupcakes for at least 30 minutes to set the caramel or until ready to serve.

Simply Gluten Free Magazine