Cherry Filled Vegan Cupcakes

In an earlier post I made DIY wedding decorations I told how I saved money on the cake by making my own cupcakes, I want to share the recipe that I used with you! They are delicious so delicious these cupcakes won on Cupcake wars. I used Chloe Coscarelli's  Vanilla cupcakes recipe that I found here at  Chloe Coscarelli's page. I decided I wanted cherries in mine instead of the other ingredients in the recipe.  I hope you enjoy them as much as my guest at our wedding and I did!! 

Vanilla Cupcakes

 1 ½ cup all-purpose flour

• 1 cup sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup soy, almond, or rice milk
• ½ cup canola oil
• 2 teaspoons pure vanilla extract
• 2 tablespoons white or apple cider vinegar
• Preheat oven 350 degrees  
• In a medium bowl combine all ingredients  and mix just until moistened do not over mix!
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Line 12 cupcake pans and fill them 3/4 the way full

Bake for 18 minutes 

Let cool, once cool cup the tops off the cupcakes and remove them *

Fill the holes with cherry pie filling

When the cupcakes were baking and cooling I mixed up the frosting

Frosting

2 tablespoons grenadine 

1 teaspoon pure vanilla extract

• 1 cup non-hydrogenated vegetable shortening
• 3 cups powdered sugar
• 1/4  tsp. almond extract 

In a medium bowl combine all ingredients

With an electric mixer, mix all ingredients until smooth, add a little water if needed

Once mixed well,  put frosting in a quart sized zip lock bag

Snip one of the bottom corners to allow for piping onto the cup cakes

Pipe frosting onto your cup cakes

Eat up!!! I hope you enjoy them as much as my family does! Please leave a comment on how your turned out.

*I placed my cupcake tops in a bowl put some of the cherries and frosting in there and Brad and I ate it like that. You won't want to waste a bit of them!!