Happy Valentine’s Day everyone! I made some excellent cherry cupcakes. Tada!
I took them to work and everyone said they were great. So on to the recipe then…
Vegan Cherry Cupcakes:
1 cup vegan sugar
1/2 cup vegetable oil
1 cup rice milk
1 tsp. vinegar
1 tsp. vanilla
1 tsp. cherry extract
1 tsp. almond extract
1 1/4 cups flour
2 tbsp. cornstarch
1 tsp. baking powder
1/2 tsp. baking soda
about 8 maraschino cherries rinsed and dried well. broken in to big chunks.
Preheat oven to 350 degrees and put paper liners in your muffin pan.
In a glass measuring cup, add rice milk and vinegar and set aside to curdle. Note that rice milk does not curdle the same way soy milk does, or as well. So use soy if you would prefer. I like the taste of rice better and the texture it produces. Leave the mixture about 7 minutes.
In a large mixing bowl mix together sugar, oil, extracts and milk mixture until smooth.
Sift in all dry ingredients and mix until all the big lumps are gone. Do not over mix.
add large chunks of cherries and fold in to mixture. I found if I made the pieces of cherry too small it messed up the texture of my cupcakes. One cherry should equal about 3 chunks.
spoon batter in to liners about 3/4 full. Bake for 20-22 minutes.
I used the vegan butter cream recipe I posted a few entries back. I just added some almond extract and instead of water I used the juice from the cherry jar. Hope everyone likes these!