• Preheat oven to 350 degrees F. 180 C.

Cupcake Instructions

• Mix all dry ingredients including sweetener. Set aside.
• Mix eggs well, about five minutes.
• Stream in oil.
• Add sour cream and almond milk, vanilla and then add to mixture.
• Add dry mixture and mix on low.
• Spray muffin liners with a gluten free baking spray. You will get 12 large cupcakes or 18 small.
• Use ice cream scoop to scoop evenly into 12 muffin liners.
• Bake for 15 minutes or until lightly golden.

Praline Instructions

• Beat egg into heavy cream first to get it incorporated. Add cold butter, black strap molasses to sauce pan on low heat.
• Add sifted Confectioner's Sweetener. Continue stirring on low until mixture boils about five to ten minutes until mixture is thickened.
• Add 1 cup chopped pecans. Immediately spoon over each cupcake.
• Option: Top with a little bit of chopped pecans for extra garnish.