Vegan Cherry Vanilla Cupcakes
Yeilds 12 Cupcakes Cupcakes
1 c. granulated sugar 1 3/4 c. all purpose flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1/2 c. vegetable oil (any flavorless oil) 1 c. unsweetened almond milk 2 tsp vanilla extract 1 tbsp vinegar
3 tbsp cherry pie filling gel, from can (not the cherries)
10-15 cherries, from can, chopped
Buttercream Frosting 2 1/2 c. powdered sugar 1 1/2 c. vegetable shortening 1 tsp vanilla pinch of salt
Pre heat oven to 350F. In a large bowl, mix granulated sugar, flour, baking powder, baking soda, and salt. Mix the dry ingredients until all combined. In a separate bowl mix, the wet ingredients until combined. Then add the wet ingredients into the dry ingredients and with a hand mixer or stand mixer mix until all the ingredients are just incorporated. DO NOT over mix, or you cupcakes will come out hard. You can at this point you can fold in the chopped cherries.
Line cupcake tin with cupcake liners and add cupcake batter to each liner. Fill just a tad less then half way up. Then place in the oven for 15-18 minutes or until a toothpick comes out clean from the center. Once cooked let cool before frosting.
For the frosting mix together all frosting ingredients in a stand mixer or stand mixer until all the ingredients are very well incorporated. Scrap down the sides of the bowl to make sure everything get mixed in. Once all is mixed well you can add the food coloring of your choice and frost your cupcakes. All that is left to do now is ENJOY!