• Preheat oven to 350F/177C.
• Put cupcake liners in your muffin tin. I like to use the non toxic parchment paper kind.
• Mix all dry ingredients together. Almond flour, tapioca, baking powder and soda, salt, and coconut sugar.
• Combine pureed strawberries, ground freeze dried strawberries, eggs, honey or maple syrup, lemon juice and zest, vanilla, apple cider vinegar, and melted coconut oil. Mix well to combine all the wet ingredients.
• Pour wet ingredients into dry ingredients and mix well.
• Gently fold in finely diced strawberries into batter.
• Fill 3/4 of the way full into muffin liners. You can use the back side of a wet spoon if you need to smooth out the batter so they have a nice flat top once baked as the batter will be thick.
• Bake for 16-18 mins or until fully cooked.
• Let cool completely before icing.

Meringue Icing Directions

• Make sure your mixer bowl is nice and clean, as any leftover oil will prevent your egg whites from whipping up.
• Beat the egg whites and lemon juice until frothy and you can just begin to see it starting to form soft peaks. When you lift out the beaters, you should see soft peaks. Do not over beat.
• As you beat the egg whites bring your honey to a boil in a saucepan over medium-high heat. Careful as honey boils quickly. Keep an eye on it so it does not burn.
• With the mixer running, slowly pour in the boiling honey in a slow stream. Continue beating for 6 ish minutes, until the meringue is cool to the touch.
• Put in your vanilla and mix for another few seconds.
• Gently fold in your ground strawberries, pureed strawberries, and lemon zest if using it.
• Put into a piping bag for easy decorating.