1 3/4 cups all-purpose flour
1 cup vegan sugar
2 teaspoons baking soda
1/2 teaspoon salt
1 cup cherries, mashed and pitted
1/2 cup vegetable oil
1/4 cup applesauce
1/4 cup vegan yogurt
1/2 teaspoon almond or vanilla extract
12-24 cherries, garnish
Squeeze all juice from the 2 limes and save in small mixing bowl.
Zest the rinds and save in large mixing bowl.
Preheat oven to 350F.
Line cupcake tins with paper cupcake liners.
Gather all ingredients and supplies.
In large mixing bowl, sift dry ingredients.
In small mixing bowl, mix wet ingredients.
Pour wet ingredients into the dry ingredients bowl and mix until all dry ingredients are wet and there are no lumps.
Do not over-mix.
cupcake liners 1/2 to 2/3 full.
Bake 15-20+ minutes or until toothpick comes out clean.
Keep watching the oven after 15 minutes.
Don’t open the door too often.
Let cool another 20 minutes, then add icing and sprinkle tops with vegan sugar.
Optional: Top each with a cherry.
I can’t tie a cherry stem with my tongue, but Berv can.
I have a little box full of her cherry knots.