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Monday, 28 July 2014

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

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