Name: Chocolate Cherry Amaretto Cupcakes
Prep time: 20 min
Cook time: 20 min
Ingredients: 240 ml plant-based milk; 1 tbsp lemon juice or apple cider vinegar; 140 g caster sugar; 80 ml sunflower or olive oil; ½ tsp vanilla essence; ½ tsp almond essence; 170 g self-raising flour; 40 g cocoa powder; 1 tsp coffee (optional); ½ tsp bicarbonate of soda; a pinch salt; 1 tbsp amaretto (optional); 200 g European Picota Cherries (pitted weight); 1 tbsp maple syrup; 1 tsp vanilla essence; 1 tsp amaretto (optional); 120 g vegan butter (softened1); 1 tsp vanilla essence; ¼ tsp almond essence; 350 g icing sugar; 2-3 tbsp plant-based milk; 10 European Picota cherries (whole); shaved chocolate; toasted almonds/coconut

“Chocolate, Picota Cherries, and amaretto are the DREAM combination in cupcake form. These are rich, juicy, fruity and chocolatey and are secretly so easy to make (and they’re fully vegan and easily gluten-free.” – Nourishing Amy

Chocolate Cherry Amaretto Cupcakes

“Chocolate, cherries, and amaretto are the DREAM combination in cupcake form. These are rich, juicy, fruity and chocolatey and are secretly so easy to make (and they’re fully vegan and easily gluten-free.” – Nourishing Amy

Course afternoon tea, Dessert

Cuisine American, british

Keyword cherries, chocolate, Cupcakes

Prep Time 20 minutes

Cook Time 20 minutes

Servings 10

Ingredients

For the cupcakes

240 ml plant-based milk
1 tbsp lemon juice or apple cider vinegar
140 g caster sugar
80 ml sunflower or olive oil
½ tsp vanilla essence
½ tsp almond essence
170 g self-raising flour
40 g cocoa powder
1 tsp coffee optional
½ tsp bicarbonate of soda
a pinch salt
1 tbsp amaretto optional

For the filling

200 g European Picota Cherries pitted weight
1 tbsp maple syrup
1 tsp vanilla essence
1 tsp amaretto optional

For the frosting

120 g vegan butter softened1
1 tsp vanilla essence
¼ tsp almond essence
350 g icing sugar
2-3 tbsp plant-based milk
10 European Picota cherries whole
shaved chocolate
toasted almonds/coconut

Instructions

Preheat the oven to 160Fan/180*C and line a muffin/cupcake tray with 10 cases.
To a large mixing bowl, add the milk, lemon juice, sugar, sunflower oil, vanilla essence, and almond essence. Whisk till smooth.
Now sift in the flour, cocoa powder, coffee, and bicarbonate of soda. Whisk to a smooth batter with no specks of flour.
Scoop the batter into the cases, filling 2/3 full. Bake in the centre of the oven for 18-20 minutes, until risen and springy and an inserted skewer comes out clean.
Remove immediately from the tray and sit on a wire rack. Brush with the amaretto, if using, and allow to cool fully.
Meanwhile, make the filling: add the Picota Cherries to a saucepan with the rest of the ingredients and bring to a bubble. Allow to bubble away over a high heat for 8 minutes, until sticky and there’s a thick syrup. Pour into a bowl and cool fully (you can place them in the fridge, too).
When ready, prepare the buttercream: add the softened butter to a bowl or freestanding mixer and beat till smooth. Gradually beat in the vanilla essence, almond essence, icing sugar and plant-based milk till fully incorporated then beat for a further 1-2 minutes till fluffy. Place in a piping bag with a star-shaped nozzle.
Core the centre of the cupcakes and fill with the Picota cherry compote filling. Pipe on the buttercream and top each cupcake with some extra compote and the juice, a whole Picota cherry, some chocolate and toasted almonds/coconut.
Enjoy straight away or keep in the fridge for 2-3 days. Best eaten at room temperature and you can freeze the unfrosted and unfilled cupcakes for 1 month. The compote will keep for 1 week in a sealed container in the fridge.