Cherry Cupcake
- 2 C flour
- 2 tsp baking powder
- 1/2 C sugar
- 1 stick Earth Balance {or other vegan margarine}
- 3 eggs
- 3/4 tsp Vanilla Extract {I like Spice Hunter brand}
- 1 jar Trader Joe/s Dark Morello Cherries - drained, juice reserved
- 3 Tbl Soy/Oat/Rice Vanilla "Milk"
* Preheat oven to 350 and line 12 muffin/cupcake tins
1. Combine flour, baking powder, sugar, Earth Balance, vanilla extract, and eggs until you have a
smooth dough forms.
2. Add "Milk", continue to mix {I use a Kitchen Aid Mixer}, until fully incorporated
3. Fill tins with the dough,
4, Add cherries (about a teaspoon full each/ app. 5 cherries) and press down
5. Bake for about 20 minutes - remove from oven and cool down -> you can eat them now or continue
to frost them
Cherry "Cream Cheese" Frosting
- 3/4 package (app. 6 oz.) Tofutti Vegan Cream Cheese
- 1/2 stick Earth Balance
- 1 C Powder Sugar
- 2-1/2 Tbl Cherry Juice {reserved from cherries see above}
- In a blender combine all of the ingredients until smooth
- Add to a pipping bag and frost the {cooled down} cupcakes
Mia Rosie enjoying her cupcake... |