Wednesday, October 14, 2015

Chocolate Covered Cherry Cupcakes

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Today is my daughter's 10th birthday and she wanted me to make cupcakes for dinner tonight. She requested my chocolate covered cherry cupcakes. I had contacted all my local bakeries in this small town & none of them know how to make a vegan cupcake. This means I will be cooking these cupcakes today. My Grandma used to make a cake with devil's food cake, cherry pie filling, eggs and almond extract. So I started with that memory and the knowledge that aquafaba (the brine from a can of chic peas!) could replace the eggs. I guess my memory served me well because it was a hit tonight at the birthday dinner with vegans and non-vegans alike. It was so easy to make, I had to share. I am all for making Vegan foods easy and inexpensive so they are accessible to all who want to make a change in their lives. Hope this one will become an easy "go-to" for your family. Pretty sure this basic recipe would work for any boxed cake and pie filling flavor, so get creative and please let me know how it turns out.

Looking For More Vegan Deserts?  Pumpkin Spice CupcakesVegan S'Mores PieCarrot Spice MuffinsBanana Pudding PieBlueberry Oatmeal Cookies & No Bake Banana Oreo Pudding

Chocolate Covered Cherry Cake:

1 box Devil's Food Cake Mix

1 (21 oz.) Can of cherry pie filling 
2 Tbsp. aquafaba (or egg replacer to equal 2 eggs)
1 1/2 tsp. Almond extract 
Vegan chocolate frosting 

1/2 packet of GEL vegan cherry Jello ( or other Vegan Jello)
cherries and red sugar to garnish (optional)

Preheat oven to 350°.

Mix cake mix, cherries, aquafaba, and almond extract together in a large bowl until well mixed. Mixture will be thick and lumpy.

Pour batter into cupcake liners. Do not overfill.

While cupcakes cook, prepare frosting. 

Mix 1/2 packet of GEL into frosting and set in refrigerator until cupcakes are cool & ready to frost

Bake about 15-20 minutes, until cake is set. Cake will be very moist. Allow to cool completely before cutting or frosting. 

Makes 14 cupcakes.

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