We all know that I am not a vegan. But that does not mean that I am not willing to try a recipe that is. I saw this cupcake recipe, and it looked good, so why not? I have to admit, it was one of the better cupcakes that I have made recently. The cupcake is very tender, and the frosting was creamy and smooth. I didn’t tell anyone that these were vegan, and they had no idea. When I make treats, I try to get rid of them as soon as I can. It is easier to resist temptation when the temptation is no longer in your house. In my neighborhood, it is in very easy to get rid of a baked good. There are about 3 times the amount of children as there are adults. I just open my door, yell, and within seconds, whatever I have to offer is gone. The other great thing about this is, kids are brutally honest. They will tell you if something is not good, or needs some improvement. Very handy when recipe testing. I am telling you this because the kids loved them. If the kids love them, so will you and your non-vegan friends.
I also want to say thank you to the GI staff at Shawnee Mission Medical Center. I think that doctors and nurses have a pretty thankless job sometimes. They know when they have done a bad job, and not necessarily when they have done a good one. Something that they do each and every day changed my life. I have been having some serious stomach issues for several months, and I was in a tremendous amount of pain, and it was beginning to effect my day to day life. I know that they don’t read my blog, but I want to publicly thank a group of nurses and doctors that made what could have been a horrible experience, one that was great. Not only do I feel a million times better (thanks for getting rid of the stones in my bile duct) but the staff were so kind and caring. They were on-time, professional, and they put me at ease. Anesthesia and I are not very good friends, and I was really fearful about having this procedure done. It ended up having the best possible outcome and really felt like the staff really cared about me. So thank you from the bottom of my heart (and my no longer in pain stomach).
The cupcake recipe comes from Martha Stewart Cupcakes Cookbook, and the frosting comes from my friend Alison.
1 1/2 cups cake flour (I used a substitute)
3/4 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup plus 1 Tablespoon vegetable oil
1 Tablespoon white vinegar
1 teaspoon vanilla
1 1/4 cups water
Whisk together flour, sugar, cocoa, baking soda, and salt in a big bowl.
In another bowl, mix together vegetable oil, vinegar, vanilla, and water.
Whisk the wet ingredients into dry. Whisk until everything is combined. This batter is really runny.
Put the batter into a muffin tin lined with paper liners. This recipe makes 12 cupcakes.
Bake in a preheated 350 degree oven for 20 to 25 minutes.
2 sticks Earth Balance butter (at room temperature)
3 cups powdered sugar
1/2 cup cherry preserves
1 teaspoon vanilla extract1/2 teaspoon almond extract
2-3 Tablespoons almond milk (or whichever non-dairy milk you have, I just always have almond milk on hand)
Cream together the Earth Balance and powdered sugar. Add the cherry preserves, vanilla, and almond extracts. Beat until light and creamy. Add almond milk as needed to get the right consistency.
Frost and garnish with a cherry.
Vegan Chocolate Cherry Cupcakes
Vegan Chocolate Cherry Cupcakes. Vegans and non-vegans will all love these cherry cupcakes.
Ingredients
- 1 1/2 cups cake flour (I used a substitute)
- 3/4 cup sugar
- 1/4 cup cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup plus 1 Tablespoon vegetable oil
- 1 Tablespoon white vinegar
- 1 teaspoon vanilla
- 1 1/4 cups water2 sticks Earth Balance butter (at room temperature)
- 3 cups powdered sugar
- 1/2 cup cherry preserves
- 1 teaspoon vanilla extract1/2 teaspoon almond extract
- 2-3 Tablespoons almond milk (or whichever non-dairy milk you have, I just always have almond milk on hand)
Instructions
- Whisk together flour, sugar, cocoa, baking soda, and salt in a big bowl.
- In another bowl, mix together vegetable oil, vinegar, vanilla, and water.
- Whisk the wet ingredients into dry. Whisk until everything is combined. This batter is really runny.
- Put the batter into a muffin tin lined with paper liners. This recipe makes 12 cupcakes.
- Bake in a preheated 350 degree oven for 20 to 25 minutes.
- Cream together the Earth Balance and powdered sugar. Add the cherry preserves, vanilla, and almond extracts. Beat until light and creamy. Add almond milk as needed to get the right consistency.
- Frost and garnish with a cherry.
Nutrition Information:
Amount Per Serving: Calories: 0 Total Fat: 0g
47 Comments
They’re vegan, and chocolate, and with cherry…oh, you made my day!
Good!
These cookies are so pretty! Love that icing especially 🙂
thanks katrina!
I’m not vegan either, but YUM!
these are Yum, I was shocked at how good they were.
These look delicious, I love the little paper liners!
thanks Hillary.
These look delicious! I love chocolate and cherries. Yummm!
Glad you’re feeling better!
me too Ryan!
I’m not vegan either but I am definitely try these! Sorry to hear you weren’t feeling well. Glad you are feeling better!
Thank you Jennifer!
Those are so cute! Love those little baking cups too! 🙂
thanks Brianna!
First-the frosting looks wonderful, will be trying it soon. Second-thank you so much for saying “thanks” to the medical staff. I am a long time RN… and we always appreciate when someone takes the time to acknowledge us, when we have made a difference.
I am sorry that you do not get recognized more often, you make a difference in people’s live every single day.
Glad to hear you’re feeling better. I think living somewhere where it is easy to pawn off baked goods (or anything you’re trying not to eat all of) is a crucial element to being a blogger. I walk into my dance studio at least once a week with treats.
Me too, it really helps my behind.
LOVE the vegan recipes, keep them coming!
will try!
So glad to hear you are feeling better. I was just wondering where you purchased those baking cups. I saw similiar ones at Michaels but the package said not to put in the oven. Thanks so much, and thanks for all of the great recipes.
I didn’t read the package, so you very well might not be able to bake in them.
Cherries + chocolate = match-made in heaven 🙂
Plus they’re vegan so… is there anything above heaven?
I don’t think so!
oh yum these look fantastic!
thanks Courtney!
This looks great and the link was wonderful!! Now-someone come up with something like this that is gluten free and I’ll bite as long as it doesn’t taste like cardboard!!!!!
Glad to help Teri!
Glad your feeling better! My husband is a dentist and I think your right that a lot of people in the medical field work very hard withouth much appreciation! These cupcakes look great as do all of your recipes!! Thanks for sharing!!
Thank you Brandi!
These look wonderful. Can’t wait to whip up a batch for a friend who’s been requesting something vegan and yummy. Where are are the baking cups from? They are adorable.
I got them at a bakery supply store, but I have seen them at Michael’s and Hobby Lobby.
Ohh that is my favourite cherry jam! I use it in rugelach everytime. Who knew it would work so well in frosting?
It works really well!
I love vegan cupcakes! These look perfect.
thanks Kelly!
I see a few other comments have come up about the paper liners, but I have to say… these remind me of the little paper ketchup cups from fast food restaurants! Pretty cool, I like them as cupcake liners in your pictures!
they are called nut cups? I bought them at a bakery supply store.
Vegan cupcakes are the best. I was once a doubter, but not now. Somehow.. they… are… marvelous. I need to buy some Earth Balance and give these a try.
Me too Piper, these are so good!
This was the first vegan cupcake recipe I’ve ever tried. They turned out great! Bringing them to a party, and I know they’ll be a hit. Thanks!
I hope that they were!
I really am 100% vegan, and this was one of the best cakes I’ve ever made. I did it in a 9×13 (still only took about 25 minutes) pan and added about 10 chopped fresh cherries to the batter, and then cooked down my own little pan of preserves for the frosting. The frosting turned out a little runny, but I just poured it on, smoothed it into place, and let it set up in the fridge.
Love it! Thanks!
I am so glad that you liked it so much.
Could I use cherry purée or does it need to be preserves specifically? Also if I use a different kind of vegan margarine how much do I use?
You could use cherry puree, but you might need more sugar. And I think that if it is solid vegan margarine it would be 1:1.