CUPCAKES

1. Preheat oven to 170°C. Grease or line your muffin tin or mini cupcake pan and set aside.
2. In a large bowl combine almond meal, tapioca, baking soda, salt and vanilla bean with a fork or whisk to break up any clumps.
3. In a small bowl whisk together the oil and maple syrup. Add vanilla extract and eggs, and whisk until creamy and combined.
4. Add the wet mix to the dry and stir until combined into a cake batter.
5. Fill cupcake liners 3/4 full using a tablespoon or ice cream scoop.
6. For full-sized cupcakes: Bake for 11 minutes until golden.
7. For mini cupcakes: Bake for approximately 7-8 minutes, keeping an eye on them so they don't over bake.
8. Remove from the oven when ready and let cool completely on a wire rack before icing.

FROSTING

1. Soak the cashews in boiled water for 15-20 minutes. Rinse and drain.
2. Add all ingredients to a Vitamix or high-speed blender and blend until well combined, adding more liquid (water/milk) if required to assist in smooth blending.
3. Taste the frosting as you go and add more sweetener, lemon or vanilla etc. to your liking. 
4. Using a spatula or cake knife, ice the cooled cupcakes and serve!