strawberry goodness

We've gone strawberry picking a couple of times this year, most of which I froze, some of which we had with whipped cream or plain, some of which Jon had in his Cheerios, and some of which I used for making this dessert.  I tweaked Elana Amsterdam's Very Vanilla Cupcakes recipe a little (if you get her almond flour cookbook, the original recipe is delectable!), put about a tablespoon of whipped strawberry icing on top (roughly 7 grams of carbs, not too shabby), then topped that with a half of a strawberry.  They're very rich and moist, and would be good with coffee for breakfast.  Since I did use vegetable oil (I have also made them with melted coconut oil, even better) and sugar, these are definitely shmaleo.  Here is my revised and therefore original (?) recipe:

Strawberry Almond Flour Cupcakes

Ingredients:

• 2 large eggs, separated
• 1/4 cup vegetable or coconut oil (melted)
• 1/2 cup sugar
• 1 tbsp vanilla
• 1 tbsp lemon juice
• 2 1/2 cups blanched almond flour
• 1/2 tsp salt
• 1/2 tsp baking soda

Directions:

     Preheat oven to 350 degrees. Line 12 muffin cups with paper liners.  In a large bowl, whisk the egg yolks until pale yellow, then whisk in the oil, sugar, vanilla, and lemon juice.  In a medium bowl, whisk the egg whites until stiff peaks begin to form with a handheld mixer, then gently fold egg whites into the mixture.  

     In a separate bowl, combine the last three ingredients, then gently fold that into the egg mixture.  Put about 1/4 cup scoops into muffin cups, bake for about 20 minutes, or until slightly golden brown on the edges and the tops spring back when touched (or toothpick comes out clean).  Cool on a wire rack, then frost, etc.  I stuck mine in the freezer overnight, they were sort of refreshing that way!  FYI, I have been bolusing Zach about 25 grams for one, and he doesn't even spike.