Cherry-Filled Almond Cupcakes

Name: Cherry-Filled Almond Cupcakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 1 teaspoons almond extract; 59 milliliters almond meal; 1 teaspoon baking powder; 0 teaspoons baking soda; 118 milliliters (1 stick) butter or margarine, room temperature; 237 milliliters frozen sweet cherries; 237 milliliters coconut milk; 473 milliliters confectioners sugar; 1 Tbsp cornstarch; 237 milliliters all-purpose flour; 177 milliliters granulated sugar; 79 milliliters oil; 2 Tbsps cranberry or pomegranate juice, or water; 1 teaspoons salt; 2 Tbsps heavy cream or soy creamer; 3 Tbsps sugar; 1 teaspoons vanilla; 1 vanilla bean (seeds only) or 1/2 teaspoon vanilla extract; 1 Tbsp water

The recipe Cherry-Filled Almond Cupcakes could satisfy your American craving in approximately 45 minutes. This recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 365 calories, 2g of protein, and 19g of fat. This recipe serves 12. It works well as a very affordable dessert. A mixture of baking soda, coconut milk, cherries, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Preheat oven to 350 degrees F. Line muffin pan with cupcake liners.In a large bowl, sift together flour, almond meal, baking powder, baking soda, and salt.

Ingredients you will need

Baking Soda

Almond Flour

Cupcakes

All Purpose Flour

Salt

Equipment you will use

Muffin Liners

Muffin Tray

Bowl

Oven

Whisk together oil, coconut milk, vanilla bean, and almond extract.

Ingredients you will need

Almond Extract

Coconut Milk

Vanilla Bean

Cooking Oil

Equipment you will use

Whisk

Add sugar and mix until incorporated. Make a well in the center of the dry ingredients and pour in the wet ingredients.

Ingredients you will need

Sugar

Mix until relatively smooth (batter will be slightly lumpy). Fill cupcake liners with 3 tablespoons of batter (papers should be just under 2/3 of the way full).

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Bake for 20-22 minutes or until golden, and toothpick inserted in the center comes out clean.

Equipment you will use

Toothpicks

Oven

Transfer to cooling rack and allow to cool completely.To make filling, add frozen cherries to medium saucepan along with sugar and juice. Bring to a simmer, stirring occasionally and slightly mashing some of the whole cherries. Meanwhile, mix 1 tablespoon cool water with cornstarch in a small dish and set aside. When cherry mixture starts bubbling, add cornstarch mixture and stir until filling is thickened and is no longer milky.

Ingredients you will need

Corn Starch

Cherries

Juice

Sugar

Water

Equipment you will use

Wire Rack

Sauce Pan

Remove from heat and stir in vanilla. Allow to cool at room temperature for 15 minutes. Move to refrigerator and chill until ready to use.For frosting, cream butter in electric mixer for 1-2 minutes until fluffy. Slowly add confectioners sugar, 1/2 cup at a time, until mixture is smooth.

Ingredients you will need

Powdered Sugar

Frosting

Vanilla

Butter

Cream

Equipment you will use

Hand Mixer

Add vanilla bean, almond extract, and food coloring and mix until combined.

Ingredients you will need

Almond Extract

Food Color

Vanilla Bean

Add creamer and mix at medium-high speed until light and fluffy (2-3 minutes).

Ingredients you will need

Coffee Creamer

Add more creamer and/or confectioners' sugar as necessary to achieve proper consistency.To assemble, cut a cone-shaped piece out of the tops of cooled cupcakes, approximately 3/4" in diameter and set aside. Fill cavities with cherry mixture, and replace tops of cupcakes. Pipe on frosting, covering the seams. Top with a marzipan cherry, if desired.

Ingredients you will need

Powdered Sugar

Cupcakes

Frosting

Marzipan