Roasted Walnut Cupcakes w/​Apple Buttercream Frosting

I had never tried Walnut Oil and now I'm so glad I have! Delicate on the palette with a subtle nutty flavor, this oil works with SO many different dishes (and it makes an absolutely phenomenal salad dressing.)

(Cupcakes are gluten-free, dairy-free, refined sugar free)

Ingredients for the cake:

1 cup plus 2 tbsp almond flour

2/3 cup tapioca flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

3/4 teaspoon kosher salt

3/4 cup coconut sugar

1/4 cup unsweetened applesauce

1/3 cup dairy free milk (like unsweetened almond)

2 large eggs at room temperature

1/8 cup Pinehurst Olive Oil Roasted Walnut Oil

1 teaspoon pure vanilla extract

Ingredients for the frosting:

3 cups sugar free powdered sugar

1 cup butter, softened to room temperature

1 tbsp almond milk 

1 tsp vanilla 

1 tsp Gravenstein Apple Balsamic Vinegar

(Optional Runamok Salted Caramel Maple Syrup to drizzle on top)

Making the cupcakes:

1. Preheat oven to 350 degrees & line one 12 cup muffin tin with paper liners.

2. In a large mixing bowl, whisk together almond flour, tapioca flour, baking soda, baking powder, salt & coconut sugar.

3. In a separate mixing bowl, whisk together applesauce, almond mind, eggs, walnut oil & vanilla until smooth. 

4. Pour wet ingredients into the dry ingredients & stir until well combined. 

5. Spoon the batter into the cupcake liners filling them 2/3 full. Bake for about 18 minutes , until cooked through.

​6. Allow to cool on a cooling rack before frosting. 

Making the frosting:

1. Cream together the powdered sugar & butter with a mixer.

2. Scrape the sides of the bowl, then add milk, vanilla & vinegar. Add more milk as needed until desired consistency is reached.

3. Once cupcakes are cooled, frost. (I like to cut a small hole in a baggy to for a mek shift piping bag)