Pecan Cupcakes with Maple Buttercream Frosting

Last night we celebrated Morgan’s birthday…a dear friend who is so fabulous in every way… she’s loving, smart, loyal, caring, funny and easy going – I know, a catch right?!  The plan was to start at my apartment with Light Bites, Moscow Mules and Cupcakes before making our way down the hill to a few dive bars… well we ended up talking well into after the time for last call… That’s what happens in good company, you loose track of time.  Sending much love to my wonderful girlfriends!

Loving the use of almond meal lately in place of regular white flour.  It adds so much more depth, texture, flavor and not to mention is better for you than wheat.  Almond are packed full of vitamins and minerals whereas nutritionally, wheat flour doesn’t have too much to offer.

Ingredients:

Cake:

2 eggs, 1/3 cup maple, 1 t lemon juice, 1/3 cup safflower oil, 1 T vanilla

1 t baking soda, 1/2 t salt, 1 cup almond meal, 1/2 cup sweet rice flour (can use only 1.5 cups of almond meal if you do not have rice flour)

Mix the wet with a fork. Mix in the dry.

Makes about 9 cupcakes.  Probably would have been 10, but I ate a lot of batter :) (hey, the eggs were organic and local, it’s all good!)

Frosting:

1 cup butter, 1/2 t salt, vanilla, 1/2 cup powdered sugar, 6 T maple syrup

Mix in a blender until smooth – adjust the ingredients to get the correct smooth consistency .

 

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