Gluten Free Strawberry Shortcake Cupcakes
Gluten-free strawberry shortcake cupcakes using almond flour, honey, and fresh strawberries. Italian meringue frosting with a lemon twist. Perfectly summer-themed!
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Cooking tools:
- Blender
- Muffin tin
- Oven
- Cupcake liner
- Microplane
- Chef's knife
- Cutting board
- Spatula
- Toothpick
- Measuring cup
- Measuring spoon
Ingredients
- 2½ cups blanched almond flour
- ¾ teaspoon baking soda
- ¼ teaspoon sea salt
- 2/3 cup honey
- 1/3 cup coconut oil, melted
- 4 large eggs, room temperature
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- ½ teaspoon lemon zest
- ½ cup finely chopped strawberries
- 2 egg whites, room temperature
- 1/3 cup honey
- ¼ teaspoon lemon juice or vinegar
- 1½ tablespoons strawberry preserves (freshly pureed strawberries will work too)
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