Updated: Aug 31, 2018
Yep, you read that right, Strawberry Basil Cupcakes, garden fresh and utterly irresistible! These fruity cupcakes made with fresh strawberries and basil make the most of summer’s bounty for a fresh new flavour variation on the traditional cupcake.
•120g plain flour
•150g caster sugar
•1.5 tsp baking powder
•40g dairy free butter
•130ml unsweetened almond milk
•handful of fresh basil
Put 130ml unsweetened almond milk in a saucepan with basil. Bring to the boil, remove from the heat and leave for an hour to infuse. After an hour remove the basil. Pre-heat the oven to 180 degrees celcius. In a bowl, cream together the dairy free butter and caster sugar. Mix in the plain flour, baking powder until just combined. Pour in the basil-infused almond milk and egg, then mix for another couple of minutes until mixture is smooth. Spoon the mixture into 9 cupcake cases, so they are two-thirds full. Bake in the oven for 20-25 minutes or until a skewer when inserted comes out clean. Cool on a wire rack. Enjoy!
We decorated cupcakes with fresh strawberries and strawberry milkshake icing from Sugar and Crumbs, which was made with unsweetened almond milk and tsp of vanilla extract. Give it a try, you’ll love it.
(Not affiliated/sponsored by Sugar and Crumbs)