Makes approx 12 cupcakes

For the cake:

• 6oz of organic, grassfed butter (softened)
• 6 tablespoons of maple syrup
• 3 large organic eggs
• 1 teaspoon vanilla extract
• 4oz buckwheat flour
• 2oz ground almonds
• 1/2 teaspoon of bicarb of soda
• zest of 3 limes
• juice of 1 lime
• 100g blueberries

For the ganache:

• 3 tablespoons of coconut oil (when solid – if liquid place in the fridge and leave in a cool place)
• 2 tablespoons of cacao
• 1 tablespoon of maple syrup
• Zest of 1 lime

To decorate:

• Coconut chips
• Blueberries

1. To make the cake mixture start by creaming the softened butter and maple syrup together in a bowl until fully combined and turning slightly paler.
2. Add the eggs and vanilla extract and whisk together to combine.
3. Combine in a bowl the buckwheat flour and bicarbonate of soda and sieve from a hight into the mixture (the more air you add, the lighter the cake!).
4. Add the ground almonds and combine.
5. Finally add the zest of 3 limes and the juice of 1 lime and combine before finally adding the blueberries.
6. Evenly distribute into around 12 cupcake cases and cook in a preheated oven at 180 degrees for around 30 minutes (or until they are nicely golden and spongy to the touch).
7. Leave to cool on a rack before making the ganache (adding the ganache whilst they are still warm will cause it to melt!)
8. To make the ganache add the coconut oil, maple syrup, cacao and lime zest into a bowl and stir/whisk to combine.
9. Add a spoonful to each cooled cupcake and smooth over to your desire to look pretty!
10. Finally decorate with coconut chips and blueberries and try not to eat them all at once!