Vegan strawberry almond cupcakes (photo shoot and recipe)

These cupcakes can pass as muffins so we ate them for breakfast! They were delicious and I had mine with no whipped cream on top! The secret to these cupcakes is the almond extract! I never thought almond extract could be so delicious and it gave these cupcakes a sweeter flavor without adding anymore sugar!

now this is one of my recipes although it has so many pictures that i had to make it a “photo-shoot”. I hope you enjoy the photos!

Dairy free milk. I used almond milk for extra almond flavor but any dairy free milk would be just as delicious! “Simply” almond is the brand I use because they have no added fillers.

Yogurt. You only need the dairy free milk if your using a thick yogurt like Greek. “So” coconut yogurt is my favorite but any vegan yogurt will do. If your not vegan then choose the yogurt of your choice.

Sugar. Organic cane sugar is my favorite and you don’t have to worry about pesticides when it’s organic! Florida crystals organic cane sugar is the brand I use.

Almond extract. McCormick almond extract is what I use but any almond extract will taste wonderful in this recipe.
strawberries. When buying strawberries color is what you look for not the size. The deeper red the sweeter the strawberry. You could get a huge lighter colored strawberry and have it taste sour!

Whip cream. You can make your own in vegan or non-vegan or buy vegan or non-vegan whip cream at the store. Homemade is always best!🤣

• ingredients

• category: American

• makes: 12 cupcakes/muffins

• 1 1/4 cup of all purpose flour.
• 1 cup of dairy free or normal yogurt.
• if using thick yogurt add 2-3 tbsp dairy free milk.
• 1/2 cup of cane sugar (preferably organic).
• 1/2 tsp baking soda.
• 1 1/4 tsp baking powder.
• 1/2 tsp vanilla.
• 1/2 tsp almond extract.
• sea salt to taste (I use just a pinch).
• chopped strawberries.
Toppings.
• sliced almonds.
• hulled strawberries sliced in half.

Directions

preheat oven to 350•f

mix all the ingredients together adding the chopped strawberries last. Divide batter between 12 lined muffin holes.
bake for 18-20 minutes or until a knife inserted comes out clean. Top with whipped cream and the almonds and strawberries if desired.
Enjoy!