Chocolate cherry Amaretto cupcakes

European Picota Cherry cupcakes by Nourishing Amy

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Nutrition Facts

Amount Per Serving

Calories 433 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 3g19%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 10g

Sodium 172mg7%

Potassium 153mg4%

Carbohydrates 70g23%

Fiber 3g13%

Sugar 54g60%

Protein 3g6%

Vitamin A 477IU10%

Vitamin C 3mg4%

Calcium 48mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Rich, juicy, fruity and vegan.

Prep Time20

Cook Time20

Total Time40

Course: Dessert, Snack

Cuisine: British

Servings: cupcakes

Calories: 433kcal

Author: Nourishing Amy

Equipment

muffin/cupcake tray
Large mixing bowl
Electric whisk
cupcake cases
Saucepan
Piping bag

Ingredients

For the cupcakes

240 ml plant-based milk
1 tbsp lemon juice or apple cider vinegar
140 g caster sugar
80 ml sunflower oil 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 of 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 softened
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 or coconut

Method

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.

Nutrition