Dairy Free Cherry Almond Cupcakes

Cherry Almond Cupcakes

Ingredients :

3 Egg Whites , Room Temp

1 Tsp Vinegar 

1 Cup Almond Milk

6 Tbsp Unsalted Butter

3/4 Cup Granulated Sugar

1-1/4 Cup Cake Flour

1/2 Tsp Baking Powder

1/2 Tbsp Vanilla Extract

1/2 Tbsp Almond Extract

Filling :

Cherry Preserves 

For the cake, whisk together the egg whites , almond and vanilla extract , vinegar and almond milk until combined. Set aside.

In a mixing bowl, beat butter and sugar on medium. Add dry ingredients and mix until combined. Slowly add in egg white mixture. 

Fill cupcake liners a little over half full with batter and bake in a 350 degree oven for 15 minutes. Remove and cool in pan for 5 minutes and then move onto a wire rack to cool the rest of the way!

Fill pastry bag with preserves. Use a knife to cut out a small cone in the middle of the cupcake. Remove the piece and fill with cherry preserves. Cut the bottom of the cone piece and plug the top of the cupcake. 

Use any dairy free buttercream recipe!

Freezing Tips : Freeze cupcakes after filling but before frost. Can double wrap in freezer bags and safe container and it will keep for 2 months! Thaw in the refrigerator.