• First, preheat the oven to 350 F.
• Second, add paper liners to a muffin pan. combined.
• Third, whisk together the oil, monk fruit, vanilla, and, vinegar in a small bowl. (It should make an emulsion).
  2 tbsp avocado oil or olive oil, 1//8 cup monk fruit sweetener, 1/4 tsp strawberry tops vinegar or apple cider vinegar, 1/4 tsp pure vanilla
• Whisk in the egg white, almond milk, and sour cream into the oil mixture.
  1 large egg white, 3 tsp sour cream, 1 tbsp almond milk
• Add the strawberries to a small food processor and puree the berries.
  1/4 cup of strawberries
• Set the berries aside. 
• Stir together the cassava flour, almond flour, strawberry powder, baking powder, and salt.
  *1 tsp strawberry powder, 1 1/2 tbsp of cassava flour, 1/4 tsp baking powder, 1 pinch of pink salt, 1 1/2 tbsp almond flour
• Add 1/2 of the flour mixture to the wet.
• Finally, add the remaining flour and whisk only until combined.
• Lastly, fold in the strawberry puree.
• Divide into the cupcake papers.
• Place the muffin tin into the oven and bake for approximately 10 -14 minutes.
• Allow to cool in the pan for a few minutes before removing to a cooling rack.
• Most importantly, don't frost the cupcakes until completely cooled

Additions

• Add 1/2 tsp of almond flour to the chopped strawberries before folding them into the batter before baking.