Method

1. Preheat the oven to 180°C and line a muffin tray.
2. In a large bowl, combine the almond flour, self-raising flour, bicarbonate soda, baking powder, coconut sugar and cinnamon. Whisk together until evenly incorporated and set aside.
3. In a separate bowl, gently melt the coconut oil and honey together until smooth. Allow to cool slightly, then whisk in the egg and vanilla essence until fully combined.
4. Pour the wet ingredients into the dry ingredients and fold together until a smooth batter forms. Stir through the chopped mixed nuts, ensuring they are evenly distributed throughout the mixture.
5. Divide the batter evenly between the lined muffin cups, filling each about three-quarters full. Bake for 15-20 minutes, or until the cupcakes are risen, golden and a skewer inserted into the centre comes out clean. Allow the cupcakes to cool completely before frosting.

Cream Cheese frosting

6. Add the cream cheese, icing sugar and honey to a mixing bowl and beat with an electric mixer on medium speed until light, smooth and fluffy.
7. Spread or pipe the frosting over the cooled cupcakes as desired. Finish with a sprinkle of chopped pistachios and a generous drizzle of honey.