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strawberry shortcake cupcakes Recipe


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     strawberry shortcake cupcakes

Category   Desserts - Breads
Sub Category   None
Servings   1 dozen

2 1/2 cups blanced almond flour
3/4 teaspn baking soda
1/4 teaspn sea salt
2/3 cup honey
1/3 cup coconut oil, melted
4 large eggs, room temp
1 tablespn lemon juice
2 teaspn vanilla extract
1/2 teaspn lemon zest
1/2 cup finely chopped strawberries
2 egg whites, room temp
1/3 cup honey
1/4 teaspn lemon juice or vinegar
1 1/2 tablespn strawberry preserves or strawberry puree

preheat to 325 degrees 2. line muffin tin with baking cups 3. combine the honey, coco oil, eggs, lemon juice, vanilla, and lemon zest in a blender puree on Meduim for 20 secs until frothy 4.add dry ingrdients and blend on high for 30 to 45 secs. Batter should be very smooth w/ no lumps. 5.gently fold the chopped strawberries in by hand. Divide the batter evenly into the muffin tin, filling about 3/4 of the way 6.bake for 16 to 18 mins 7.let cool until adding frosting
Frosting-use a clean bowl! 1.bring your honey to a boil in a sauce pan over meduim heat. 2.meanwhile, bea 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 beater, you should see soft peaks 3.with the beaters or mixer running, slowly pour in the boiling honey in a steady stream, continue to beat for 6 to 8 mins until cool to the touch 4.gently fold in the strawberry preserves. put the frosting into a piping bag for a pretty design, or spread onto cupcakes with a knife

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