Strawberries-n-Cream Cupcake

Surprise!

Look what just rolled off the berry patch. A scrumptious little cupcake for one.

I love this recipe because the baked in fruit keeps the dough super moist and scrumptious. Plus, I’ve adapted Chocolate-Covered Katie’s shortcake recipe with some vanilla yogurt. This, I think, makes the texture of the cupcake super smooth, creamy, and soft. Her coconut-oil version also tastes great because the oil adds a very rich flavor, but I like the creamy smoothness of this one.

Ingredients

-3 T spelt flour

-2 t stevia

-tiny dash of baking powder and salt

-1 T vanilla yogurt of choice

-1 T + 1 t non-dairy milk

- 1-2 strawberries, chopped

Directions

-Preheat oven to 330 degrees. Place paper liner in a muffin tin and set aside. Alternatively, if you’d like to microwave, do so on high for about 1 minute and 15 seconds, placing dough in side a coffee mug. But know that the cupcake won’t turn out as soft and moist.

-Mix dry ingredients, then blend in wet. Then, delicately, fold in chopped strawberry bits.

-Transfer dough to paper liner and bake for about 10-12 minutes.

Serve warm with fresh berries and cream (if you have those on hand).

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2 thoughts on “Strawberries-n-Cream Cupcake

  1. Pingback: Cake Cups + Filling Ideas | Collegiate Culinaire

  2. Pingback: Margarita Cupcake | Collegiate Culinaire

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