#Dairyfree Cherry Cupcakes

The birthday weekend for Mia Rose is here.  We started the celebration today with cupcakes at the Girls Scout Meeting.  For a a special treat I did not make the usual Blueberry Cupcakes, and instead gave Cherry Cupcakes try.  From what I could tell, they were a huge success as every crumb of cupcake was gone :)

 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}

1. In a blender combine all of the ingredients until smooth
2. Add to a pipping bag and frost the {cooled down} cupcakes

Mia Rosie enjoying her cupcake...