From Against All Grain
This cupcake is perfectly moist with just the right amount of sweetness. There’s fresh strawberries in both the batter and the frosting, so you taste the berries with every bite. I used solely almond flour for this cake, as opposed to a mix of coconut and almond which I usually lean towards. Using a blender to mix the ingredients ensures that the almond flour is blended into an extremely fine grind, making the cake smooth and light. A little lemon juice in the batter and frosting makes the tart strawberries sing.
Visit Against All Grain for the recipe!
These are a bit carb-y for someone on a weight loss plan, but otherwise they are perfectly healthy and look absolutely yummy!