| This recipe is liked by 0 person(s). |
Cherry Blossom Cupcakes
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Cherry Blossom Cupcakes Adapted from Hummingbird Cupcakes Recipe | |
| 2 cups | whole cherries, pitted, (240g) (I used frozen) |
| 2 tbsp | milk of choice, (30g) |
| 2 1/2 tsp | white or apple cider vinegar, (12g) |
| 2 tsp | pure vanilla extract, (8g) |
| 3 tbsp | vegetable or coconut oil, (30g) |
| 1 cup spelt or all-purpose or Bob’s gf flour (130g) only if using the gf flour, add 1/4 tsp xanthan gum | |
| 1/2 cup | sugar of choice or xylitol, (90g) (Can reduce to 1/3 cup if a slightly-sweet muffin is preferred) |
| 1/16 tsp | pure stevia, or 2 additional tbsp sugar of choice |
| 1/2 tsp plus 1/8 tsp | salt |
| 1/2 tsp | baking powder |
| 1/2 tsp | baking soda |
| 1/2 cup mini | chocolate chips, optional |
Cherry Blossom Cupcakes Recipe: Preheat the oven to 350 F, and line a muffin tin with liners. In a large mixing bowl, whisk together first 5 ingredients. In a separate bowl, combine all remaining ingredients and stir well. Pour wet into dry, and stir until just evenly mixed. Pour into 10-11 muffin tins and bake 19-20 minutes or until cupcakes have domed and a toothpick comes out clean from the center. Allow to sit 10 minutes before removing from the tins. Frost with your favorite frosting, and add real or fake cherry blossoms if desired for garnish. For the frosting in the photos, I scraped the cream off a can of full-fat coconut milk and mixed it with beet juice (2 tsp per every 1/2 cup cream) and a little stevia to taste. No food coloring needed! (If you go this route, it’s best to frost right before serving, due to the lack of preservatives in this all-natural frosting.)
Cupcakes Weight Watchers Points Plus: 3 points per cupcake
Nutrition information above is based on 11 cupcakes, using gram measurements.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe