These last in an airtight container for a few days at room temperature. They also freeze really well!

Cupcakes:

½ cup coconut flour
6 eggs, at room temperature (that's important)
6 Tbs. raw honey
6 Tbs. coconut oil or butter
2 Tbs. coconut milk, room temp. (this one doesn't have any icky additives or BPA)
1 tsp. vanilla extract
½ tsp. ground cardamom
¼ tsp. baking soda
½ tsp. apple cider vinegar

Mousse:

¾ cup honey-sweetened lemon curd (recipe HERE}
1 cup coconut milk
1 Tbs. gelatin if using light coconut milk OR 1½ tsp. if using full-fat canned
Raw honey, to taste
Pinch of salt

6 eggs, at room temperature (that's important) 6 Tbs. raw honey 6 Tbs. coconut oil or butter 2 Tbs. coconut milk, room temp. (this one doesn't have any icky additives or BPA) 1 tsp vanilla extract 1 cup coconut milk 1 Tbs. gelatin if using light coconut milk OR 1½ tsp. if using full-fat canned

Cupcakes:

Preheat oven to 350 degrees and prepare muffin tin with 8 liners (opt: unbleached parchment paper baking cups).

Combine coconut flour and eggs until smooth. Add remaining ingredients; stir well.

Divide evenly between muffin tins. Bake until golden and toothpick comes out clean, about 20 minutes.

Cool completely and frost with the lemon mousse.

Mousse:

First, make the honey-sweetened lemon curd. Chill until thickened and cold.

In small saucepan, whisk together coconut milk and gelatin. Let sit for 10 minutes. Then, turn heat on medium and whisk until gelatin dissolves. Pour into bowl and refrigerate until set, about 4 hours.

In a food processor, blend together the set coconut milk and lemon curd until smooth. Add honey to taste and a small pinch of salt.