Lemon Cupcakes w/ Strawberry Lemonade Frosting

Instructions

Cupcakes

1. Preheat oven to 350°F. Line a 12-cup muffin pan with grease-proof cupcake liners. Set aside.
2. Combine 1 Tbsp of the lemon juice and the dairy-free milk and set aside.
3. In the bowl of a stand mixer, cream together the ghee and maple sugar until the light and fluffy (it won't be as fluffy as you'd expect with regular butter). Add in the eggs one at a time, then add the lemon zest. Set aside.
4. In a separate bowl, sift together the cassava flour, potato starch, baking soda, baking powder, and salt.
5. Add the flour mixture and the milk to the ghee mixture, beating on high until fully combined. Beat a little longer to incorporate more air and create a fluffier batter.
6. Using a large cookie scoop, fill the prepared muffin cups slightly over 2/3 full. bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean and the tops spring back when lightly pressed. Let cool on a wire rack while you prepare the frosting.

Frosting

1. Sprinkle the gelatin on the lemon juice to soften about 5 minutes. Add the lemon juice, gelatin, and hulled strawberries to the food processor or blender until smooth. Set aside.
2. Add the shortening and honey to the bowl of a stand mixer and beat on high until combined and smooth. Pour in the pureed strawberries and beat on low to combine everything. Add the cassava and tapioca flours 1 tablespoon at a time until the frosting is thickened, beating well between additions.
3. Cover the frosting ad refrigerate until it is fairly firm. Remove from fridge and beat on high until it becomes thickened and fluffy. Spoon frosting into a piping bag fitted with your desired tip and frost cooled cupcakes.