1/2 cup Wheat-Free Market All-Purpose Baking Mix
2 tablespoons salted butter, room temperature
2 tablespoons sour cream or heavy cream
1 tablespoon Virtue Sweetener
1 large egg
Pinch of salt
1 tablespoon raisins, chopped, optional*
1/4 cup chopped pecans
Additional 1 teaspoon Virtue Sweetener
Ingredients (Caramel Frosting):
2 tablespoons unsalted butter
2 teaspoons Virtue Sweetener
2 tablespoons heavy cream
Preheat oven to 350 degrees F. Place 4 cupcake liners in cupcake pan and set aside.
In a small bowl add baking mix, butter, sour cream, 1 tablespoon sweetener, egg, salt and raisins. Mix until blended.
Sprinkle 1 tablespoon of chopped pecans into the bottom of each cupcake liner followed by 1/4 teaspoon of Virtue Sweetener. Sprinkle just a bit of cinnamon on top of the nuts and sweetener. Using a 3-tablespoon scoop, divide the batter between the 4 cupcake liners. Sprinkle a little extra cinnamon on top of the batter. Bake for 14-16 minutes or until toothpick inserted in the center comes out clean.
While biscuits are cooking, prepare Caramel Frosting. Add butter to medium sauce pan over medium heat. Allow butter to melt and begin to bubble and brown but not burn. Add Virtue Sweetener and salt to pan. Stir butter mixture until sweetener has dissolved. Add heavy cream and stir. Allow sauce to cook 2 minutes or until mixture thickens and starts to look golden. Remove from heat and place pot in an ice water bath and stir. (Ice water bath helps it not separate). Stir sauce until it has cooled to lukewarm but still pourable. Drizzle sauce over cooled biscuits (flip biscuit so pecans are on top) or allow frosting to cool completely and spread over biscuits. Frosting is very sweet so a little frosting goes a long way.
*Cut raisins in half with knife or scissors for smaller pieces or they can be eliminated altogether.
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