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Dessert // Mini Cherry Almond Cupcakes Recipe

mini-cherry-almond-cupcakes

Hi everyone, it’s Natasha from the Cake Merchant. Today I’m here to share one of my favorite cupcake recipes. A few weeks ago, my friend asked me to bring cupcakes to her 5 year old daughter’s birthday party. When I asked her daughter what her favorite flavor was, she instantly exclaimed, “PINK!” Not only are these cupcakes pink, but they are also miniature – the perfect treat for a sweet little girl. This is a vegan cupcake recipe, but you can easily substitute regular milk and butter for the almond milk and margarine, respectively.

Mini Cherry Almond Cupcakes

adapted from Vegan Cupcakes Take Over the World

Yield: about 30 mini cupcakes

For the cupcakes, you’ll need:

  • 1 cup almond milk
  • 1 tsp apple cider vinegar
  • 3/4 cup sugar
  • 1/3 cup vegetable or canola oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1-2 cherry flavor (I used LorAnn Cherry Oil)
  • A few drops of pink gel food coloring (optional)
  • 1 1/4 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt

For the frosting, you’ll need:

  • 1 cup nonhydrogenated margarine (I used Earth Balance)
  • 3 1/2 cups powdered sugar (I used Wholesome Sweeteners)
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1-2 drops cherry flavor
  • A few drops of pink gel food coloring (optional)
  • 2-4 tablespoons almond milk

Directions for the cupcakes:

  • Preheat the oven to 350°F and line a mini cupcake pan with paper liners.
  • In a bowl, sift together the flour, baking soda, baking powder, cornstarch, and salt. Set aside.
  • In a large mixing bowl, combine the almond milk and vinegar. Set aside for a few minutes to curdle.
  • Add the sugar, oil, vanilla extract, and almond extract to the milk mixture. Whisk together until foamy.
  • Carefully add the flour mixture to the milk mixture. Whisk together until no lumps remain.
  • Divide the mixture evenly between the cupcake liners. Bake for 8-13 minutes or until a toothpick inserted into the center comes out clean. Cool completely before frosting.

Directions for the frosting:

  • Beat the margarine on medium speed until light and fluffy.
  • Add the powdered sugar and beat for another 3 minutes. Keep your mixer on low speed until the powdered sugar is just combined enough so that it doesn’t go flying out of the bowl. Increase the mixer speed to medium.
  • Add the vanilla extract, almond extract, and cherry flavor. Beat on medium high until combined. Add the food coloring, one drop at a time, until you reach a soft pink color. If the frosting is stiff, add 1 tablespoon of almond milk at a time until you reach the desired consistency.
  • Pipe the frosting onto the cupcakes and top with sprinkles or sanding sugar if you wish.


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  1. Mini Cherry Almond Cupcakes | Cupcake Recipes - March 14, 2013

    […] By Natasha Merchant […]

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