Paleo/Glutenfree Cardamom cupcakes with Swiss Meringue Buttercream | This African Cooks

Ingredients

• 2 cups finely ground blanced almond flour
• 1/2 cup tapioca starch
• 1/2 cup coconut sugar
• 1/4 cup melted coconut oil
• 1/4 cup maple sugar
• 2 whole room temp eggs
• 2 tbsp paleo sour cream (I used the Foyager Project. If dont have it, use 1 tbsp of nut milk and a dish of apple cider vinegar)
• 1 tsp lemon juice
• 1 tsp cinnamon
• 4 tsp ground cardamom
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cup solid ghee (Spread on parchment paper, cover with parchement and refridgerate for at leat one hr, see photo)
• 2/3 cup pasturized egg whites
• 1 cup coconut sugar (divided into 2)
• 1/2 cup maple syrup
• 3 tsp ground cardamom
• 3/4 tsp lemon juice
• 1 tsp pure vanilla extract
• 1/2 tsp almond extract
• pinch of salt