Preheat the oven to 325. Line a muffin tin with 6-7 parchment wrappers (or spray regular wrappers with non-stick spray such as avocado oil spray)
Make a flax egg by mixing 1 Tbs flaxseed with 3 Tbs water in a medium bowl. Set aside to thicken.
Whisk together dry ingredients in a large mixing bowl (almond flour through salt). Use a spatula or measuring cup to press out the lumps.
Add wet ingredients (oil, syrup, vanilla, and coloring) to the prepared flax mixture.
Pour wet over dry and mix well. Taste and adjust for sweetness, making it a little extra sweet since some sweetness will dissipate while baking. Add extra color, if desired.
Scoop batter into wrappers using an ice cream scoop.
Bake for about 24-26 minutes until a toothpick comes out mostly clean and the tops spring back.
Allow to cool completely before frosting.
To make the frosting:
Add palm shortening to a stand mixer with the paddle attachment (a hand mixer works, too).
Mix for about 5 seconds to soften. Add remaining ingredients and beat until fully mixed. Taste and adjust for sweetness.
Transfer frosting to a baggie or pastry bag.
Pipe generously onto cooled cupcakes.
To store: Keep in an airtight container, such as a glass cake dome, for up to 3 days, or refrigerate for 6 days. (Bring back to room temp for serving). Cupcakes may be frozen (unfrosted), cooled and tightly wrapped for 1-2 months).To make homemade “powdered sugar”: Simply blend 1/3 cup (Lakanto classic) granulated monkfruit OR coconut sugar in a small blender for about 10 seconds. I use a Nutri Ninja 900 watt blender.Sweetener Alternatives:You may replace the vanilla syrup* with:
*Use code PRETTYPIES at Lakanto.com for a 20% discount on every purchaseNote: Macros are for 1 of 7 cupcakes with frosting. You may lower the carbs by substituting tapioca with more almond, however this results in a more heavy cake.