Friday, February 15, 2013

#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 Dairyfree

 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
#Dairyfree Cherry Cupcake

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
Vegan Cream Cheese frosted Cherry Cupcakes


copyright galactopdx 2013
Mia Rosie enjoying her cupcake...





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