Mini vanilla cupcakes with cashew, honey and cinnamon icing

Vanilla cupcakes

Makes 18 mini cupcakes- gluten free

Ingredients

125g butter, softened (the softened butter should be easy to cut through)
¼ cup of honey
2 teaspoons  vanilla extract
2 large eggs at room temperature
1 cup of gluten free flour
125ml milk or milk substitute

Method

Preheat oven to 180 C

In a medium bowl with a hand beater, cream butter and honey until light and fluffy. Add your vanilla and at one at a time your eggs. Continue beating until eggs are incorporated. Sift your flour and baking powder into the butter mix and fold into until combined, make sure there are no lumps. Spoon into your greased mini muffin tin and bake for 10-12 minutes. Leave in tin to cool for 5 minutes and then turn out and leave to cool completely on a cake rack. Ice with your favorite icing when cool.

Cashew cream icing

Makes 1 ¼ cups- dairy free

Ingredients

¾ cup raw cashews, soaked 1/2 hour in hot water, then rinsed and drained

2 tablespoons coconut oil, melted

2 tablespoons raw honey/maple syrup

1 teaspoon vanilla

Pinch of salt

Method

Combine  ingredients in a high-powered blender, and blend until smooth and creamy, adding water if necessary to facilitate blending.

Adjust flavor to taste, then transfer to a bowl and chill in the fridge for at least an hour, or until the icing has thicken. The longer it chills, the thicker it will get!

Spoon the icing over your favorite baked goods, and serve immediately! (Keep the cupcakes chilled, if not serving immediately.)