PARTY CUPCAKES WITH CACAO BUTTER ICING

When you think of birthday parties, the first thing that comes to mind is CAKE! Of course, growing up and going to friends’ parties, I couldn’t eat the cakes on offer and would turn up with my own little package of homemade cupcakes and other goodies.

80g Lucy Bee coconut oil, softened

80g unrefined caster sugar

2 medium eggs, lightly beaten

1 tsp vanilla extract

110g gluten-free flour

1–2 tbsp almond milk

FOR THE BUTTER ICING

65g cashew nuts, soaked in cold water for 2 hours

3 tbsp cacao butter, melted

2 tsp honey

½ tsp vanilla extract

10g Lucy Bee coconut oil

3 tbsp warm water

MAKES 12 CUPCAKES

Preheat the oven 180°C/350°F/gas mark 4. Line a 12-cup cupcake tray with paper cases.

Put the coconut oil and sugar in a mixing bowl and beat using an electric whisk. Beat in the eggs, a little at a time, then add the vanilla extract. Fold in the flour, adding the milk if the mixture is too thick, then spoon into the cupcake cases. Bake in the oven for 10–15 minutes, until golden and the tops spring back when lightly pressed. Leave to cool completely.

Place all the icing ingredients except the water in a blender and blitz until smooth. Slowly add the water until it reaches a butter icing consistency. Leave to stand in a cool place, before piping over the cupcakes.

Any leftover icing can be stored in the fridge, or frozen.