Cupcakes fit for a caveman, these paleo strawberry shortcakes don't disappoint.
271 gram (21/2 cups) blanched almond flour
3/4 teaspoon baking soda
1/4 teaspoon sea salt
160 milliliters (2/3 cup) honey
80 milliliters (1/3 cup) coconut oil, melted
4 large eggs, room temperature
1 tablespoon lemon juice
2 teaspoons vanilla extract
1/2 teaspoon lemon zest
1/2 cup chopped strawberries
Freeze dried strawberries (for decoration)
Frosting: 2 egg whites (room temperature), 1/3 cup honey, 1/4 teaspoon lemon juice or vinegar
Preheat the oven to 160C (325F)
Add the almond flour, baking soda and salt to a large mixing bowl until well combined.
Combine the honey, coconut oil, eggs, lemon juice, vanilla, and lemon zest in a large jug and whisk until well combined.
Add your wet ingredients to your dry ingredients in a slow and steady stream until everything is well combined. Stop your mixer, scrape down the bowl and mix for a final 20 seconds on low speed.
Place a tablespoon of chopped strawberries in each cupcake liner, and scoop the batter just below full. This batter doesn't rise very much and is quite moist and dense.
Bake for 30 minutes or until a toothpick can be inserted into the middle and comes out clean. Let the cupcakes cool completely on the counter before frosting.
Once the cupcakes have cooled, make your Italian meringue. Bring your honey to a boil in a saucepan over medium-high heat.
Meanwhile, beat the egg whites and lemon juice until frothy and you can just begin to see trail marks from your beaters. When you lift out the beaters, you should see soft peaks.
With the beaters or mixer running, slowly pour in the boiling honey in a steady stream. Continue beating for 6-8 minutes, until the meringue is cool to the touch.
Frost your cupcakes using a round tip and pipe in a swirl motion and top with some freeze dried or fresh strawberries.
**The frosting needs to be piped immediately and is best served immediately as well. Once it's on the cupcakes though, it will hold up in the refrigerator for 24 hours.