Vegan Black Forest Cupcakes

INGREDIENTS

For the cupcakes

  • 1 cup Mariani Vanilla Walnutmilk

  • 1 teaspoon white vinegar

  • ⅓ cup olive oil

  • 1 cup flour

  • ¾ cup sugar

  • ⅓ cup cocoa powder

  • ¾ teaspoon baking soda

  • ½ teaspoon baking powder

  • ½ teaspoon salt

For the filling

  • 1 cup cherry pie filling, store-bought or homemade

For the Frosting

  • ½ cup vegan butter alternative

  • 2 ½ cups powdered sugar

  • 2 tablespoons Mariani Vanilla Walnutmilk

  • ¼ teaspoon salt

  • Optional: 12 cherries, for topping

INSTRUCTIONS

  1. Preheat the oven to 350 degrees and line a muffin pan.

  2. In a large bowl, whisk together the walnutmilk, vinegar, and olive oil. In a separate bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

  3. Pour the dry ingredients into the wet ingredients and whisk until combined in a smooth batter.

  4. Divide the batter evenly among the 10 cupcake liners. Bake for 20 minutes, then allow to cool for 10 minutes.

  5. Once the cupcakes are cooled, poke a hole in the center of each cupcake and add about 1 tablespoon of cherry pie filling to each cupcake center.

  6. Make the frosting. Add the vegan butter to a food processor and mix on medium speed for about 1 minute, until light and fluffy. Add the powdered sugar ½ a cup at a time, mixing after each addition, until all is incorporated in a smooth, thick frosting. Stir in the walnutmilk and salt.

  7. Pipe the frosting onto the cupcakes, and top with cherries.

Kristen Holden