Gluten Free Birthday Cupcakes and Frosting

Cupcake Ingredients (makes 8 cupcakes):
1/2 cup of coconut flour
1/4 teaspoon of baking soda
1/4 teaspoon of sea salt
4 eggs
1/3 cup of butter
1/2 cup of honey
1 tablespoon of vanilla extract

Preheat your oven to 350°F
For the cupcakes, combine all the dry in ingredients and blend well.
Add the wet ingredients to the dry ingredients and use a mixer to blend (get rid of any clumps of flour).
Fill cupcake liners about 3/4 of the way with batter.
Bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Cool and then frost.
Store covered for a few days at room temperature, or the refrigerator for at least a week or so.

Quick Vanilla Buttercream Frosting

11/2 cups confectioners' sugar
1 stick butter at room temperature
1/2 teaspoon vanilla extract
1 to tablespoon milk

(You can also do this by hand) In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and milk and continue to beat on medium speed for 1 minute more, adding more milk if needed for spreading consistency.