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.
-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
-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).
- Berry-Stuffed Breakfast Cupcakes (collegiateculinaire.wordpress.com)
- Healthified Mini Strawberry Shortcakes (collegiateculinaire.wordpress.com)
- DIY VitaTop Muffins (and Cookies!) (collegiateculinaire.wordpress.com)