Preheat oven to 350 degrees. Insert cupcake liners into a 12-cup standard muffin pan or 24-cup mini muffin pan.
Whip the egg whites to stiff peaks.
In another mixing bowl, combine the egg yolks, almond flour, baking soda, salt, honey, oil, vanilla and orange juice. Beat with a mixer until smooth and fully combined.
Fold the beaten egg whites into the mixture until the batter is no longer streaky.
Divide the batter evenly among the muffin tins. Bake large cupcakes 20 to 22 minutes at 350 degrees, or 10 to 12 minutes for mini-muffins, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 5 minutes, then remove to a wire rack to finish cooling.
Frosting: Combine the shortening, honey, orange juice and zest in a medium mixing bowl and beat with a hand beater until smooth and fluffy. Your mixture may become curdled looking; if so, just keep beating until it is smooth.
Frost cooled cupcakes.
Please verify the dietary and allergen status of all products before consumption for your protection. For medical advice, contact your health professional. The recipe information contained in this website is not warranted and Barkman Honey accepts no liability for any inaccuracies, errors or misrepresentations of any of the included recipes.