Hazelnut And Rooibos Baby Cakes

1. Preheat the oven to 180C on fan bake. Grease 15 holes of a mini muffin pan very well (or use mini cupcake liners).
2. In a food processor blitz the hazelnuts until a coarse flour texture is reached.
3. In the bowl of an electric mixer, combine the blitzed hazelnuts, ground almonds salt, baking soda, tea bag contents and cinnamon.
4. Gradually add in the melted butter, eggs, vanilla and honey.
5. Evenly divide the batter between the muffin holes.
6. Bake for approximately 20 minutes, or until firm to the touch. They will burn quickly so keep an eye on them!
7. Transfer to a cooling rack and allow to cool completely.
8. Meanwhile, make the icing. In the bowl of an electric mixer, beat the cream cheese and coconut sugar together until completely smooth, and then add the vanilla and cinnamon.
9. Use a piping bag or a palette knife to ice each babycake.
10. Top each babycake with a sprinkling of freeze-dried blueberries.

Refrigerate in an airtight container for up to 3 days.