Raspberry Shortcake Cupcakes

I found this awesome site called against all grain, full of gluten-free and refined-sugar free recipes and baked goods are made with coconut or almond flour which is full of healthy fats and protein.  This was originally a recipe for strawberry cupcakes but I made them raspberry since I had lots of fresh picked raspberries from the local orchard!  My daughter helped me make them and frost them!  These would be perfect for a birthday or special occasion treat with no guilt!

Cupcakes:
2 cups almond meal/flour
1/3 cup MILA chia seed
3/4 tsp. baking soda
1/4 tsp. sea salt.
2/3 cup raw honey
1/3 cup melted coconut oil
4 large eggs
1 Tbsp. lemon juice
1/2 tsp. lemon zest
2 tsp. vanilla
3/4 cup diced raspberries

1.  Combine wet ingredients in a blender and blend until frothy.
2.  Add dry ingredients an blend until completely smooth
3.  Fold in berries carefully.
4.  Divide batter into muffin tin (makes 12 cupcakes).
5.  Bake at 325-250 for 18-20 minutes or until toothpick comes out clean.
6.  Remove from oven and set to cool completely!

Frosting:
1/3 cup raw honey
2 egg whites
1/4 tsp. lemon juice
1.5 Tbsp. raspberry preserves or mashed raspberries

1.  Place honey in saucepan and bring to a boil.
2.  While the honey is boiling, hand blend the egg whites and lemon juice until completely frothy.
3.  Slowly add boiling honey and continue hand blending (with a hand mixer) for 5-6 minutes or until cool to touch.
4.  Add preserves or fresh berries and mix well.
5.  Frost cupcakes with whippy frosting and refrigerate!  Best eaten within 24 hours!

Original Recipe:  http://www.againstallgrain.com/2012/08/27/strawberry-shortcake-cupcakes/