Santa’s Coming to Town Cupcakes

21⁄2 cups almond flour 1 Tbs. baking powder 2 eggs 1⁄4 cup coconut oil, melted

21⁄2 Tbs. vanilla extract,

divided 3⁄4 cup honey, divided

3⁄4 cup almond milk, divided

12 Santa’s belt cupcake liners, like Wilton

1 Tbs. powdered sugar 2 cups raw cashews, soaked at least 4 hrs. and drained

3 Tbs. liquid red food

coloring

12 mini marshmallows

1 Heat oven to 350°F. In bowl, whisk first 4 ingredients, 2 Tbs. vanilla extract, 1⁄2 cup honey and 1⁄2 cup almond milk until fully incorporated. Line 12 muffin wells with liners. Divide batter among prepared wells. Bake 15 min.

2 In blender on high speed, puree powdered sugar, drained cashews and remaining vanilla, honey and almond milk. Remove 1⁄3 frosting to bowl; set aside. Add food coloring to blender; process until bright red. Chill frostings 1 hr.

3 Spoon white frosting into pastry bag fitted with small round tip; pipe circle on top of each cupcake. Spoon red frosting into separate pastry bag fitted with small round tip; pipe in mounds on top of white frosting to create Santa hats. Top each cupcake with mini marshmallow to create tassel.

Active time: 30 min. Total time: 2 hrs. Serves: 12