Maple crumb cupcakes
A moist and Paleo-friendly maple crumb cupcake, using simple ingredients such as maple syrup, almond meal and eggs to get your tastebuds dancing
I love entering competitions, and being in the US, there are so many competitions around. I’ve won a few things, but they’ve been mainly due to random selection, rather than anything I have done, apart from just enter the competition. I have tried entering a few other recipe competitions, but haven’t had much luck with them. Well, this isn’t actually a competition, but Kitchenaid are donating $1 to Cook for the Cure Program to support the fight against breast cancer for every cupcake that is made using the various tags up to $10,000. And I thought to myself, that’s a good cause. I’ll be in that.
This recipe comes to you by adapting the flourless honey almond cake recipe that I’ve had on this website for a while (see here), but made into a cupcake. You may remember that Abby and I made this recipe as cupcakes when Abby was going through her cupcake phase (see here) and they turned out really well. But instead of frosting, I wanted to make some crumble. And I am working towards going into more of a Paleo diet – no grains, no peanut butter (gulp!), just to try to get my digestive system a little bit happier. So I searched the internet (as you do these days) and found a recipe for a Paleo crumble and used that as well.
The end result – a really moist and yummy cupcake, that is gluten and dairy-free, no refined sugar and uses only really natural, simple ingredients. But yummy by themselves, and with whatever else you’d like to try them with. Basically just try this recipe – you’ll be glad you did!
- 1 3/4 cups almond meal
- 4 large eggs, at room temperature, separated
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 cup coconut flour
- 1/4 cup almond flour
- 3-4 tbs chopped nuts
- 1 tbs coconut sugar
- 1 tsp ground cinnamon
- 3 tbs coconut oil
- Preheat oven to 350F and prepare muffin tin with liners.
- Separate the eggs and, with a hand mixer, combine the yolks, maple syrup, baking soda and vanilla together until well mixed.
- Slowly add in the almond meal and mix well.
- Beat the egg whites in a separate bowl until frothy but not forming either soft or stiff peaks. Fold into the almond meal mixture until just combined.
- Scoop batter into prepared pans until just reaching the top of the liners.
- Mix all the ingredients together by hand until it resembles coarse breadcrumbs.
- Sprinkle on top of the cupcakes with a good coverage.
- Place cupcakes in the oven and bake for 20-25 minutes. Allow to cool in tin fully before removing to a storage container.