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 prepared muffin tins and bake 20 – 22 minutes for large cupcakes or 10-12 for minis 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.

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.