Maple & Cinnamon Cupcakes

Bake the cupcakes

1. Preheat the oven to 180 degrees Celsius. Prepare a muffin tin with 9 muffin wrappers.

2. In a large bowl, combine gluten-free flour, almond meal, oat flour, cinnamon and baking powder. Stir with a wooden spoon until well combined. Set aside.
3. In a small pot, melt the coconut oil, stirring continuously so it doesn’t burn. Once melted add in the plant milk. Stir until well combined. Take the pot off the heat. Next add the coconut sugar, maple syrup, and vanilla. 
4. Combine wet ingredients with dry ingredients. Gently mix until the dough comes together, and no flour lumps remain. Please do not overmix the batter, as muffins won't rise.
5. Bake muffins for 18 minutes or until golden.

Prepare the buttercream

1. In a large mixing bowl, add ½ cup of butter. Whisk with a hand mixer until creamy.
2. Next add in the monk fruit powder(cup by cup – not all at once). Whisk with the hand mixer for 3-4 min. Then add in the coconut cream and vanilla paste.
3. Whisk until creamy, smooth, and shiny.

Assemble the cupcakes

1. To fill cupcakes, you will have to remove part of the cupcake top. You can either use an apple corer or the back of a piping tip for this step.

2. Use a piping bag for filling the maple butter into the cupcake. Simply transfer the maple butter into a piping back, cut off the tip of the bag, then pipe it into the hole of the muffin. Fill until you reached the top of the muffin.

3. Replace cupcake top and press gently to re-attach the top. Don’t worry about how it looks as it will get covered with the frosting!

4. Frost cupcakes with buttercream. Frosting can be piped using a large tip of your choice. Alternatively, you can use a spoon or offset spatula to spread frosting onto the cupcakes.