Paleo Yellow Cupcakes
adapted from comfybelly.com
yields 9 cupcakes
3 large eggs
4 Tbsp honey
1 tsp baking soda
1 tsp vinegar
1 Tbsp lemon juice
1/4 cup oil (I used avocado oil but you can also use melted coconut oil or ghee)
1 Tbsp vanilla
1 cup almond flour (finely ground, blanched almonds)
Preheat oven to 325F. Line cupcake tin with 9 liners.
Separate egg whites and yolks into separate bowls. Add vinegar to egg whites and whip until soft peaks begin to form.
To the yolks add the honey, baking soda, oil and vanilla and whisk to blend well. Add lemon juice to egg yolk mixture and whisk to combine. Fold the whipped egg whites into the yolk mixture until just combined. Add almond flour and stir to blend well. Scoop batter into cupcake liners, filling to about 3/4 full.
Bake for 20 minutes, or until tops are golden brown and a toothpick inserted in the center comes out clean.
Let cool for 5 minutes and then remove from pan and allow to cool completely. Top with your favorite frosting.
Enjoy!