|These aren't your average cherry cupcakes!|
Cherry, as a flavor, is often the favorite of many a child and a grown-up when it comes to choosing popsicles, candies, even flavors of over-the-counter liquid medicine. When you taste an actual cherry, though, it often doesn't taste like the artificial cherry flavoring. This is fine! Cherries have their own gorgeous sourness with plenty of astringency and tannin to give you a complex and interesting flavor that pairs quite well with sugar. The cherries I've used in this particular recipe are canned cherries from my own pantry. If you're interested in canning, you can check out my blog on Pickled Asian Pears, where I do a crash-course on water bath canning. I found these sour cherries in a local grove where I was able to pick them to my heart's content. Look around for local groves in your area!
This recipe has not one bit of cherry extract, as I love the natural flavor! You will note a bit of vanilla, just to give the cakes some life, but it's not the forward flavor. This is an excellent cupcake fit for a party, for a Netflix session, or for doomscrolling on TikTok. I do feel I need to address a thing or two, first...
First and foremost, I'm sure you can tell from the photo that these cupcakes are - in fact - baked in mini-brioche tins. It turns out that I don't make that much brioche at home so these lovely tins are going to waste. As someone who is an advocate of chaotic goodness, I simply cannot let that slide. If you also happen to be a magpie of sorts that collects adorable small tins from garage sales, thrift stores, et cetera, I invite you to break them out for this recipe. Be sure to use plenty of good pan-spray or rub generously with oil in all of the nooks and crannies if you do! We don't want our cakes sticking to our molds, do we?
Real Cherry Cupcakes
yields 1 dozen cupcakes or 6 mini-cakes
- 113 g (4 oz) vegan butter, room temperature
- 200 g (7 oz) granulated sugar
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp kosher salt
- 1 tsp baking powder
- 8 oz all-purpose flour
- 1 oz cornstarch
- 1 12 oz can whole, pitted cherries in light syrup
- I have home-canned cherries that I picked from a local tree, but you can use the canned stuff from the store if you don't have a pantry full of random stuff you've canned over the summer!
- You're not draining the cherries; you're using the syrup too. You want it.
- 3 Tbsp almond milk