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Ingredients
- For the cupcakes
- 2 1/2 cups almond flour
- 1/4 tbsp melted coconut oil
- 1 tbsp almond milk
- 1/2 cup honey
- 4 large eggs
- 1/2 tsp baking powder
- 1/2 tsp salt
- seeds from two vanilla pods
- For the frosting
- 1 cups raw cashews, soaked for at least 4 hour and drained well
- 1/8 cup coconut oil, melted
- 1/4 cup honey
- 2 1/2 tbsp water
- 1/4 tsp lemon juice
- seeds from one vanilla pod
- pinch of salt
- For decoration
- almond slices or chopped hazelnuts or a few dried edible rose petals, crushed
Details
Servings 12
Preparation time 20mins
Cooking time 40mins
Adapted from paleogrubs.com
Preparation
Step 1
1. Make the frosting a day ahead. Place all the ingredients except water in a high power blender and blend until smooth. Add the water, a tablespoon at the time until the filling become silky and you get your desired texture. Place a lid on a jar and chill in the refrigerator overnight.
2. To make the cupcakes, preheat oven to 350°F.
3. Line a 12-cup muffin pan with paper cups. In a large bowl combine the almond flour, salt and baking powder. In a small bowl combine the eggs, almond milk, honey and vanilla seeds then stir in the melted coconut oil. Stir egg mixture into almond flour mixture and mix well until combine. Spoon the batter into the paper liners. Bake for about 20 minutes until risen and firm to the touch. Remove from the oven, transfer to a wire rack and leave to cool completely.
4. Transfer the frosting to a pastry bag and pipe it onto the cupcakes using your favorite tip.
5. Sprinkle with sliced almonds or chopped hazelnuts or crushed rose petals if using and serve immediately.
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