frosting

1½ cups (3 sticks) unsalted butter, softened
1½ (8-ounce) packages cream cheese or mascarpone
cheese, softened
1½ cups Swerve confectioners’-style sweetener or
equivalent amount of liquid or powdered sweetener
(see here)
2 tablespoons unsweetened cashew milk or almond
milk
½ teaspoon strawberry extract
Natural red or pink food coloring (optional)

Unsweetened shredded coconut, for garnish

special equipment

2 (6-cavity) silicone round-bottomed (sphere- or ball-
shaped) cupcake pans

1. Preheat the oven to 350°F. Grease two 6-cavity
   round-bottomed cupcake pans.


2. In a small bowl, sift together the almond flour,
   baking powder, baking soda, and salt. In a large bowl,
   beat together the butter and sweetener with a hand
   mixer on medium-high speed until pale and fluffy, 3 to
   5 minutes. Beat in the eggs one at a time, beating well
   after each addition, then beat in the extract. Reduce the
   speed to low, then add the flour mixture and sour
   cream alternately in batches, beginning and ending