Prepare cupcakes: Line a 12-cup muffin pan with cupcake liners. In a small bowl, combine flour, baking powder and salt. In a large mixing bowl, beat together cane juice, oil, egg, egg whites, lemon juice and zest until pale yellow in color. Add milk and stir to combine. Add dry ingredients and stir until just combined. Divide batter between 12 muffin cups and bake for 15 to 18 minutes, until a toothpick inserted into the middle of a cupcake comes out clean. Remove from oven and let cool. Transfer cupcakes to a baking sheet.
Prepare topping: In a large mixing bowl, beat egg whites and cream of tartar with an electric beater until soft peaks begin to form. Slowly add cane juice and continue beating until stiff peaks form. Gently fold in lemon zest with a rubber spatula.
Ensure that oven rack is in center position in oven and preheat broiler. Add topping mixture to a pastry bag (or, alternatively, a zip-top plastic bag with 1 corner cut off) and pipe topping onto cupcakes, dividing evenly. Place baking sheet with cupcakes under broiler until lightly browned, about 1 to 2 minutes. Garnish with additional lemon zest, if desired.
Making light, moist griddle cakes out of almonds is a snap! To create your own homemade flour, simply whirl unsalted almonds in a coffee grinder until most are ground. (Store-bought almond meal works well, too.)
Clean frozen pops can be a challenge to find, but we’ve got you covered with these chocolate-drizzled mango lime pops, infused with ginger and sweetened with just raw honey, for an easy-to-make summer treat.
These versatile Paleo crumble bars can work equally well for breakfast, a snack or even dessert. They’re quite crumbly, so we love serving them in a bowl with yogurt or ice cream. To add a spicy dimension, try using apple pie spice in place of the cinnamon.