I had a bad cupcake day yesterday, so I had to redeem myself with these! We had made the frosting earlier, so it didn’t get quite as smooth as I wanted here, but it tastes good – just isn’t as pretty in photos.
Chocolate Cherry Cupcakes
1 1/2 cups unbleached all-purpose flour
1 cup sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon cherry extract or cherry juice
1 teaspoon vinegar
5 tablespoons vegetable oil
1 cup cold water
1/4 cup chocolate pieces or chips
1/4 cup dried cherries chopped
In a large mixing bowl, mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour the cold water over the mixture and stir until moistened. Add the chocolate chips and cherries and gently mix. Spoon into cupcake tins (fill 1/2 to 2/3 full). Bake at 350°F. oven for 25-30 minutes, or until a toothpick inserted in a cupcake comes out clean. Allow to cool before frosting.
2 cups powdered sugar
¼ cup vegan butter, softened
3 tbsp chocolate syrup
1/2 teaspoon cherry juice or extract
1+ tbsp soy milk
Cream sugar and butter. Add syrup and extract. Add soy milk if necessary to reach desired consistency.
Vegan YumYum gets the credit for this one! I was planning to make little pie bites with crescent rolls, but my grocery order arrived with no crescents (apparently they were completely out… what the heck?). So, off I went in search of a recipe for something else. I found this one, and decided to do one batch as muffins and one batch as a cake, but with slight variations on the original.
They came out deliciously. If you like your coffee cake really sweet, you may want to ramp up the sugar just a bit. Otherwise… here you go!
2 ½ cups flour
1 cup raw or vegan sugar
1 tsp baking powder
3/4 tsp salt
1/2 tsp cinnamon (for apple version)
2/3 cup vegan margarine, softened (or canola oil)
2/3 cup non-dairy milk (I used almond) + 2 tsp vinegar or lemon juice
2 Tbs cornstarch mixed with 1/2 cup water
2 tsp vanilla extract (for apple) or almond extract (for cherry)
1 20 to 25 oz can/jar apple or cherry pie filling
1 Tbs sugar mixed with 1 tsp cinnamon, for topping on apple
1.5 Tbs raw sugar, for topping on cherry
Preheat oven to 350º F.
Combine dry ingredients (except topping). Add liquid ingredients (not the filling) and fold the batter until well combined. It will be pretty thick.
Spread 1/2 of the batter in the bottom of a pie pan, square cake pan, or muffin tins.
Add pie filling evenly over the top.
Spoon the rest of the batter over the top in clumps. It doesn’t need to be connected or smoothed.
Sprinkle with cinnamon sugar mixture or raw sugar.
Bake for 70 to 90 minutes or until a tester comes out clean. If it starts to get too brown before it is fully baked, Vegan YumYum suggests covering it with foil.