Cherry Vanilla Cupcakes – Vegan and Gluten Free

Cherry Vanilla Cupcakes

Vegan & Gluten Free

 

My vegan coworker recently begged me to whip up a dessert that would be friendly to her dietary needs, and since I know that one of her favorite flavors happens to be cherry, I decided to create a cupcake inspired by cherry vanilla soda! I believe this dessert could be a new favorite for my vegan followers.

 

If you enjoy this recipe, then check out a selection of other vegan and gluten-free recipes on our YouTube Channel. While you’re there, why not click subscribe so you can stay updated when we release new videos?

 

 

Cherry Cola Syrup

12oz (one bottle) Virgil’s Cola

2 tbsp cherry concentrate

 

In a medium saucepan over medium-high heat, bring the soda and cherry to a boil. Keep an eye on the mixture and stir occasionally, to be sure it doesn’t boil over. It can take between 15 to 20 minutes so allow the mixture to continue boiling until the liquid has reduced to a syrup. Transfer to a glass dish and allow to cool before using.

Cherry Vanilla Cupcakes

Cupcakes

 

1 cup Nutiva “Butter” Coconut Oil

2 cup Wholesome Organic Brown Sugar

1 tbsp vanilla extract

1 tbsp vanilla syrup

3 tsp cherry extract

1 cup pumpkin puree

2 cups Bob’s Red Mill Gluten-Free all-purpose flour

1 cup almond flour

2 tsp xanthan gum

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1  tsp Himalayan salt

1 cup macadamia milk

1 tbsp cherry concentrate

1 cup dehydrated cherries

 

Preheat the oven to 350°F.  Prepare two jumbo muffin tins by greasing, then set aside until needed.

 

In a medium bowl using an electric mixer, cream the coconut oil and sugars until light and fluffy. Add in the extracts and pumpkin puree, then mix until fully combined.

 

In a separate bowl, combine the dry ingredients.  Add the cherry concentrate to the macadamia milk. Then, mix into the creamed mixture a little at a time, alternating with the milk. Gently stir in the dehydrated cherries.

Cherry Vanilla Cupcakes

Cherry Vanilla Cupcakes

Divided batter evenly between the prepared pans. Bake for 30 – 35 minutes or until toothpick comes out clean from the center and the tops are a light golden brown.

 

Let the cupcakes rest in the tins for five minutes before moving to a cooling rack. Cool completely before frosting.

 

Cherry Vanilla Cream Frosting

 

1 1/2 cups palm shortening

4 cups powdered sugar

2 tsp cherry extract

2 tsp vanilla extract

1 tbsp cherry cola syrup

 

In a medium bowl with an electric mixer cream the palm shortening. Next, add in a cup of powdered sugar, extracts, and the syrup we made earlier. Then, whip in another cup of powdered sugar. Whip in the remaining powdered sugar, and mix until smooth. If you need to thin your frosting, add in a splash of macadamia milk.

 

With a coring tool or knife, core out a quarter sized amount from the center of each cupcake, about an inch deep.

 

Place the frosting into a piping bag. Now, squeeze the frosting into the cored centers, filling each one generously. With a swirling motion, frost the tops of each cupcake then garnish with a drizzle of syrup and a sprinkle of cherries.

 

Now enjoy these gluten-free, vegan Cherry Vanilla Cupcakes!

 

Cherry Vanilla Cupcakes baking without gluten vegan treats

 

Cherry Vanilla Cupcakes – Vegan and Gluten Free

Cherry Vanilla Cupcakes – Vegan and Gluten Free

Ingredients

    Cherry Cola Syrup:
  • 12oz (one bottle) Virgil’s Cola
  • 2 tbsp cherry concentrate
    Cupcakes:
  • 1 cup Nutiva “Butter” Coconut Oil
  • 2 cup Wholesome Organic Brown Sugar
  • 1 tbsp vanilla extract
  • 1 tbsp vanilla syrup
  • 3 tsp cherry extract
  • 1 cup pumpkin puree
  • 2 cups Bob’s Red Mill Gluten-Free all-purpose flour
  • 1 cup almond flour
  • 2 tsp xanthan gum
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp Himalayan salt
  • 1 cup macadamia milk
  • 1 tbsp cherry concentrate
  • 1 cup dehydrated cherries
    Cherry Vanilla Cream Frosting:
  • 1 1/2 cups palm shortening
  • 4 cups powdered sugar
  • 2 tsp cherry extract
  • 2 tsp vanilla extract
  • 1 tbsp soda syrup

Instructions

    For the Syrup:
  1. In a medium saucepan over medium-high heat, bring the soda and cherry extract to a boil. Stir occasionally (do not allow to boil over).
  2. Let boil for 15-20 minutes, or until reduced to syrup.
  3. Transfer to a glass dish to cool before using.
    For the Cupcakes:
  1. Preheat the oven to 350°F. Prepare two jumbo muffin tins by greasing, then set aside until needed.
  2. In a medium bowl using an electric mixer, cream the coconut oil and sugars until light and fluffy. Add in the extracts and pumpkin puree, then mix until fully combined.
  3. In a separate bowl, combine the dry ingredients.
  4. Add cherry extract to macadamia milk.
  5. Stir dry ingredients into the creamed mixture a little at a time, alternating with the macadamia milk.
  6. Mix in dried cherries
  7. Divide batter evenly between the prepared pans.
  8. Bake for 30 - 35 minutes or until toothpick comes out clean from the center and the tops are a light golden brown.
  9. Let the cupcakes rest in the tins for five minutes before moving to a cooling rack. Cool completely before frosting.
    For the Frosting:
  1. In a medium bowl with an electric mixer cream the palm shortening. Next, add in a cup of powdered sugar, the extracts, and cola syrup.
  2. Whip in another cup of powdered sugar.
  3. Beat in the remaining powdered sugar, and mix until smooth.
  4. If needed, add a splash of macadamia milk to thin frosting.
  5. With a coring tool or knife, core out a quarter sized amount from the center of each cupcake, about an inch deep.
  6. Place the frosting into a piping bag.
  7. Now, squeeze the frosting into the cored centers, filling each one generously.
  8. With a swirling motion, frost the tops of each cupcake then garnish with a drizzle of syrup and a sprinkle of cherries.
http://delectablydifferentkitchen.com/2017/02/cherry-vanilla-cupcakes-vegan-gluten-free/

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