Every kid is willing to help make a sweet treat, right? How about a sweet treat packed with healthy stuff disguised as a birthday cupcake?

Reese was on board when I asked if she could whip these up with me. The cupcake only requires seven ingredients and the frosting is only four.

Vanilla Cupcakes with Coconut Flour

1 1/4 cups coconut flour
1 teaspoon sea salt
1/2 teaspoon baking soda
8 large pastured eggs
2/3 cup melted grassfed butter (or ghee)
1 cup raw honey
2 tablespoon vanilla extract

Preheat the oven to 330 degrees. Line your cupcake sheet with liners or grease with coconut oil. In a large bowl, combine the coconut flour salt, and baking soda. In a medium bowl, whisk together the eggs, melted butter, honey, and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined. Divide the batter into the 12-18 cupcakes. (it can make 12 large cupcakes or 18 medium cupcakes).

Bake for 15 minutes and check with a toothpick. Once the toothpick comes out dry (with a few moist crumbs), cupcakes are ready. Let cool in pan and then cool on rack. Frost after cake is cool.

Date & Cashew Frosting

1 1/2 cups crispy cashews (they soak & dehydrate their cashews, and I did too)
1 cup water
2 teaspoons vanilla
7 pitted dates
pinch of salt

Mix all ingredients in the blender on high to whip into a thick cashew cream.

Enjoy! I love these things.

This recipe is adapted from the Nourishing Traditions Book of Baby and Childcare and is a GAPS (Gut and Psychology Syndrome) friendly recipe. We changed it from a cake to cupcakes.