Cinnamon Donut Cupcakes

These cupcakes are an absolute winner! I first made these for my son’s birthday party, and they passed the ultimate test of 9 year old taste buds- all the kids loved them! The cinnamon icing reminds me of cinnamon donuts, which just adds to the deliciousness! This recipe can easily be adapted to make chocolate muffins by adding cacao to the cupcake and icing, or you could colour the icing as well!

Ingredients:

2 cups almond flour

6 eggs

1/3 cup butter, chilled

1/3 cup honey

1/2 tsp bi carb

1 tsp vanilla

Icing:

400ml coconut cream

1/4 cup honey

2 tsp cinnamon

Method:

Preheat oven to 180 degrees, line cupcake pan with paper cups

Place all cupcake ingredients inside a thermomix or food processor, blend ingredients well on a medium to high setting (thermomix 30 seconds/speed 7)

Pour batter into cupcake pan, place in oven

Bake for 25-30 minutes or until starting to turn golden on top and cooked through, rotating the pan at 15 minutes

Remove from tray and allow to cool completely before icing

Icing:

Add coconut cream and honey to a pot and bring to simmer over a medium heat

Stir often for 20-30 minutes, allowing it to bubble

Keep reducing until it reaches desired thickness - I like to really reduce mine so the icing is nice and thick

Stir through cinnamon

Allow to completely cool in the fridge before icing the muffins

(once cooled if you are not happy with the thickness, you can pop it back on the stove to reduce some more)