Strawberry Lemonade Cupcakes (Edit recipe)

Lemon Cupcakes:

1. Preheat oven to 350° F. Line a muffin pan with papers. Spray a bit of olive or avocado oil on the papers so the muffins don’t stick!
2. In a mixing bowl, sift together the coconut flour, baking soda, salt. Set aside.
3. In a separate mixing bowl, blend together the eggs, oil, honey and vanilla. Once combined, gently add in the flour mixture and continue until all flour is mixed in.
4. Fold in lemon juice and zest.
5. Spoon the batter into the greased muffin tins, filling about ¾ of the way. Bake for 20-25 minutes or until a toothpick comes out clean.
6. Let cool in the pan for 5 minutes before moving to a cooling rack before frosting.

Strawberry Frosting:

1. Place all of the freeze dried strawberries in a food processor. Pulverize into a fine powder, making sure there are no strawberry chunks left.
2. Put the palm shortening, strawberry dust, and salt in the bowl of a stand mixer or hand mixer with a whisk attachment and beat at medium speed until well combined.
3. Gently add in powdered sugar and beat at medium speed until smooth and increase to high speed until fluffy.
4. Frost cupcakes, or store in the fridge until ready to use.