Macadamia Nut and Almond CuppyCake batter point your web browser here.
I would make one change to the recipe: use 1/4 cup almonds and a 1/4 cup macadamia nuts or hazelnuts. (I choose not to do the hazelnuts since the ones I picked up smelled musty.) I feel using less nuts will lighten up the batter and cupcakes won't feel so "bottom heavy".
Caramel Buttercream Frosting with Maple Sugar
Recipe 1 - here. It's a bit technical, maybe too involved, I doubt I'll use it again. Use maple sugar with the egg whites. This recipe provides instruction on how to make caramel.
Recipe 2. This recipe comes from one of my classes. It's much easier to do. I've made some changes to it and this is what I'll do the next time I want to make this type of flavoring.
Note: You will need a cook's therometer for this recipe when you warm the egg whites up. You can pick one up at your local grocery for a couple of bucks.
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