Vanilla Cupcakes – Gluten free, Dairy free

What you need

• 2 ½ cups almond flour
• ¼ cup melted coconut oil
• 1 tbsp almond milk
• ½ cup honey
• 4 eggs
• ½ tsp baking powder
• ½ tsp salt
• Seeds from two vanilla pods/1 tsp vanilla powder

What to do

1. Preheat the oven to 180°
2. Line a 12 cup muffin tin with patty pans
3. Combine the almond flour, salt and baking powder
4. In another bowl, combine the eggs, almond milk, honey and vanilla, then stir in the melted coconut oil
5. Stir this mixture into almond flour mixture and combine well.
6. Spoon the batter into the patty pans
7. Bake for 20 mins until risen and firm to touch
8. Trasnfer to a wire rack and leave to cool completely

 

Icing

What you need:

• 1 cups raw cashews, soaked for at least 4 hours and drained
• 1/8 cup melted coconut oil
• 1/4 cup honey
• 2 ½ tbsp water
• ¼ tsp lemon juice
• Seeds from one vanilla pod or 1/2 tsp vanilla powder
• Pinch of salt

What to do:

1. Make the frosting a day before the cakes are to be served.
2. Place all the ingredients except water in a blender/Thermomix and blend until smooth.
3. Add the water, a tablespoon at the time until the filling is smooth and your desired texture
4. Place the mix in a jar and store in the fridge overnight. Alternatively, place in a zip-lock bag. You can then cut a small hole in the corner to use as a piping bag when icing the cakes

 

Recipe courtesy of Paleo Grubs (http://paleogrubs.com/vanilla-cupcake-recipe)

Also see Elana’s Pantry (http://elanaspantry.com/paleo-vanilla-cupcakes)