1 1/4cupcashewssoaked in boiling water for 10 minutes
2tbspmelted coconut oil
Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit) and line a muffin tray with liners
In a mixing bowl combine the flours and baking soda. Add in the eggs, coconut oil, vanilla, lemon juice and honey and stir until well mixed.
Add in the blueberries and raspberries and gently stir them through the batter. Fill each muffin cup to the top with batter and then place them in the oven to bake for 20-22 minutes. Keep an eye on the cupcakes, if they begin to brown too quickly place a piece of tinfoil overtop. After 20 minutes of baking insert a toothpick in the middle to ensure that they are cooked through. Allow to cool.
Place the chopped strawberries in a blender and blend until smooth. Transfer the mixture to a small sauce pan on medium heat and leave to cook for approximately 10 minutes until the mixture has thickened and reduced to 1/2 cup. Transfer to the fridge to cool.
In a high speed blender or nutribullet combine the drained soaked cashews, coconut cream, coconut oil, honey and vanilla and blend until smooth. Add in the cooled strawberry puree and blend. Transfer the icing to a tall container and place in the freezer for 15 minutes to completely cool.
After 15 minutes remove from the freezer and use an electric mixer to whip the icing into a light and fluffy consistency.
Spoon the icing into a fluted piping bag and frost the cupcakes. Top the cupcakes with 2 blueberries and a raspberry. The cupcakes are best stored in the fridge to keep the icing firm.