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.
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.
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
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!