½ cup blanched almond flour

¼ cup coconut flour

pinch of salt

1 teaspoon baking soda

1/3 cup agave nectar, light or dark

1/3 cup grapeseed oil

1 teaspoon good vanilla

3 eggs

For Icing:

1 8oz container mascarpone cheese, room temperature

¾ cup confectioners sugar

zest of ½ orange, optional, but it really adds depth of flavor

2-3 drops maple flavoring

½ cup whipped cream

1 chocolate toffee bar, crushed into small pieces for the garnish, optional

This recipe make approximately 6 cupcakes. I like to make them in small batches since they really are best the day you make them or the day after.

Preheat the oven to 325 degrees. In a bowl, whisk to combine all dry ingredients. Add the remaining ingredients: eggs, oil, agave and vanilla. Stir until just combined, and QUICKLY spoon into a greased or paper lined cupcake pan, otherwise the mix will get dry and stiff. Bake in the oven for 20-25 minutes or until golden on the top and a toothpick inserted in the middle comes out clean. Set aside to cool.

For the icing, beat together all the ingredients except the whipped cream until light and fluffy. Add in the whipped cream and beat again until just combined. Store in the fridge until the cupcakes are cool and ready to ice. I recommend icing these cupcakes just before you serve them since the icing is perishable. Garnish with crushed chocolate toffee bar pieces.