VANILLA CUPCAKES WITH CASHEW FROSTING - GLUTEN FREE

VANILLA CUPCAKES WITH CASHEW FROSTING - GLUTEN FREE

by paleogrubs.com

For the cupcakes

300g/2 ½ cups almond flour

¼ tbsp melted coconut oil

1 tbsp almond milk

150g/½ cup honey

4 large eggs

½ tsp baking powder

½ tsp salt

seeds from two vanilla pods

For the frosting

150g/1 cups raw cashews, soaked for at least 4 hour and drained well

30g/1/8 cup coconut oil, melted

85g/1/4 cup honey

2 ½ tbsp water

¼ 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

Instructions

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. 

To make the cupcakes, preheat oven to 350°F/175C.  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.  Transfer the frosting to a pastry bag and pipe it onto the cupcakes using your favorite tip.  Sprinkle with sliced almonds or chopped hazelnuts or crushed rose petals if using and serve immediately.