Mini Cupcakes with Creamy Cashew Buttercream Frosting (SCD, Paleo, Gluten-Free)

• The healthy cupcake recipe you've been searching for!
• Moist, springy cake with delectably creamy frosting
• Makes 24 mini cupcakes

Mini Cupcakes

1 1/2 cups almond meal

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon SCD-safe vanilla extract

2 tablespoons coconut oil, melted

2 tablespoon honey, melted

2 teaspoons apple cider vinegar

2 eggs

-Preheat oven to 180C/375F

-Melt coconut oil and honey together in a microwave-safe bowl

-Mix all ingredients together

-Line each cup of the mini cupcakes pans with a paper liner (or don't if you want naked cupcakes)

-Divide batter evenly between 24 cups

-Bake for 12 minutes

Creamy Cashew Buttercream Frosting

1/2 cup cashew butter

1/4 cup/50g butter

1/2 teaspoon SCD-safe vanilla extract

1 tablespoon honey

-Beat all ingredients together with an electric hand mixer or stand mixer

-Beat until it's super smooth and creamy

-Pipe onto cooled cupcakes