Mini Raw Key Lime Raspberry Cupcakes

I never had tea parties when I was a little girl.  I guess me and my friends prefered to just play barbies or dress up or chase the cat around the house.  We weren't the type to sit down and pretend to have tea and crumpets.  In fact, when I was five I hated tea.  But I imagine if I did have tea parties, I would have served mini cupcakes. 

They would have looked something like these mini raw key lime raspberry cupcakes I made last week!Because anything I served at my tea party would have had to have pink frosting. 

I made my usual raw cupcake base which is mostly coconut and almonds sweetened with a bit of agave and vanilla, and added a good amount of lime zest and juice to make them sing of lime when you bit into them. 

For the frosting I used a cashew coconut recipe which is increadibly creamy and laced it with fresh raspberries to tint it pink (no food coloring needed).  Lastly, I decided that the cupcakes needed to be topped off with raspberries. 

They were adorable, and more importantly they tasted amazing!  They had the tartness of lime and raspberries, but the sweetness of vanilla cake.  I would have been proud to serve them at  tea party as a girl.  I would love to enjoy them with a crisp white wine as an adult! I guess you are never too old to enjoy cute little desserts!

Mini Raw Key Lime Raspberry Cupcakes
Makes 24


Cake:
2 cups raw almonds
1 3/4 cup finely shredded dried coconut
1/4 tsp sea salt
1/4 cup maple syrup
2 Tbsp organic lime zest
1 Tbsp lime juice
1 tsp coconut oil
seeds of half a vanilla bean (other half reserved for frosting) or 2 tsp pure vanilla extract


Frosting:
1 1/4 cups raw cashew pieces soaked at least 3 hours but preferably soaked overnight
1/2 cup filtered water
2 tablespoons maple syrup
1/2 teaspoon pure vanilla extract and seeds of half a vanilla bean
1/4 cup coconut oil (warmed to liquid)
6 organic raspberries

24 organic raspberries for topping

For the cake, line a 24 hole mini muffin tin with liners. In a food processor, combine almonds, coconut and sea salt in a food processor and process until finely ground, the consistency of almond flour. Add maple syrup, coconut oil, lime juice, lime zest and vanilla bean and process until smooth, well combined and holding together when squeezed. If not holding together add a little more coconut oil by the tsp. until it does. Scoop up the mixture by the rounded Tbsp, and drop into mini muffin tins, pressing into a cupcake shape. Place in the refrigerator to set, about an hour. Meanwhile, to make the frosting, combine all ingredients in the food processor and process until smooth. Place in the fridge for about 1-2 hours until pipeable. When ready to frost, place the frosting in a pastry bag fitted with a large round tip, and pipe onto cupcakes.  Top each with a raspberry!