Blueberry Bunny Cupcakes With Avocado & Cacao Frosting

500 g (4 punnets) blueberries

1 tsp freshly squeezed lemon juice

1 ¾ cups almond meal

¾ cup arrowroot

⅓ cup coconut flour

2 tsp gluten-free baking powder

1 pinch sea salt

3 eggs, at room temperature

1 tsp vanilla extract

¾ cup unsweetened almond milk

⅓ cup maple syrup

1 finely grated zest unwaxed lemon

75 g unsalted butter, melted & cooled

Avocado & Cacao Frosting

2 ripe avocados, halved lengthways, stone removed & flesh scooped out

½ cup cacao powder

½ cup maple syrup, or to taste

1 ½ tsp vanilla extract

Preheat the oven to 180°C. Line a twelve-hole cupcake pan with liners.

Place two of the punnets of fresh blueberries in a small saucepan. Add the lemon juice and set over low heat. Cook for 5 minutes, or until softened and syrupy. Set aside to cool.

Combine the almond meal, arrowroot, coconut flour, baking powder and salt in a medium bowl. Stir to combine.

Whisk the eggs and vanilla together in a medium bowl. Add the almond milk, maple syrup and lemon zest and whisk to combine.

Pour the egg mixture into the dry mixture. Add the melted butter and stir to just combine. Add the blueberries and their liquid and stir through to create a ripple pattern.

Divide the batter evenly amongst the prepared cupcake pan. Bake for 20 – 25 minutes, until they spring back when lightly pressed or a skewer comes out clean when inserted into the centre. Leave in the pan for 10 minutes, to cool slightly. Turn out onto a rack and leave to cool completely.

Meanwhile to make the avocado and cacao frosting, combine all of the ingredients in a food processor or blender. Blend until smooth and creamy.

Spread the frosting onto the cooled cupcakes. Decorate with the remaining fresh blueberries.

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Blueberry Bunny Cupcakes With Avocado & Cacao Frosting