Ingredients

• ½ cup ghee

• 2 cups almond flour

• ¼ cup arrowroot flour

• ¼ tsp Himalayan sea salt

• 3 large eggs

• ½ cup Monk fruit syrup

• 1 Tbsp Vanilla extract

• 1 tsp lemon juice

• ½ tsp baking soda

1. Preheat oven to 325.

2. In a small saucepan, melt ghee over gentle heat, then set aside to cool slightly.

3. In a stand mixer bowl fitted with the paddle attachment, combine dry ingredients (flours, baking soda and salt) mix until blended.

4. Separate the eggs, placing the whites in a medium sized bowl.

5. Combine egg yolks in another bowl along with the melted ghee, monk fruit syrup, vanilla and lemon juice and whisk until incorporated.

6. With the stand mixer running on low speed, combine wet mixture to the large bowl with the dry mix until smooth and no lumps remain.

7. Using a hand mixer, beat the egg whites until they’ve reached soft peaks.

8. Using a rubber spatula, gently fold in the egg whites.

9. Divide batter into cupcake tins lined with paper cups.

10. Bake for 15 - 20 minutes or until a toothpick poked in the center comes out clean. Leave to set for about 5 minutes, then remove from tins and cool on a cooling rack.

11. Let cool completely before frosting.

GF+SF+DF Buttercream

• 3 large egg whites

• ¼ cup maple syrup

• ¼ tsp lemon juice

• 1 ¼  cups powdered monk fruit sugar

• 1 cup ghee (room temperature)

• 1 tsp vanilla extract

1. Combine egg whites, maple syrup and lemon juice in a bowl fitted for a stand mixer.

2. Place over a double boiler.

3. While whisking constantly, heat mixture until it reaches 160 degrees (about 2-3 minutes depending on whisking speed).

4. Remove from heat and transfer the mixture to a stand mixer fitted with the whisk attachment.

5. Start whipping on low speed, gradually increasing to high over the course of 30 seconds. Continue to beat the mixture on high speed until stiff and completely cool. This could take up to 10 minutes or longer.

6. After making the Swiss meringue, switch to the paddle attachment on the stand mixer.

7. Add the ghee bit by bit, beating on medium-high speed till thick and smooth. Beat in the vanilla extract.

8. Immediately cool mixture in the refrigerator until set (about 5 minutes).

9. Transfer mixture to a piping bag fitted with a large star tip.

10. Pipe Buttercream onto cooled cupcake bases. Serve immediately.

Notes: This recipe is a bit difficult to maintain in warm settings. Once cooled in the refrigerator, the icing will “set” and be a bit hard. This dessert is best enjoyed the day of when prepared.