Super Lemon Cherry Topped Cupcake

Well it's good to be back.  There was a two week baking hiatus due to traveling for a spectacular wedding.  Congratulations to my sister-in-law Amy and new brother-in- law Steevo on their recent nuptials.  The wedding was incredible and the fun was non-stop.  Now that I'm back so are the cupcakes.

This week's cupcake is a lemon cupcake with a bit of cherry frosting.  The lemon cupcake is oh so lemony and the frosting has a sweet hint of cherry that works well with the tartness of the lemon.  I thought cherry would go well with lemon and would be a real summertime treat.  It is almost summer and the cupcake works well for the season.

This recipe is going to yield 24 cupcakes.  Make sure and preheat that oven.  During these summer months open the windows and get a nice breeze going through your kitchen so you don't have to feel the heat, although this cupcake will cool you down with it's sweet lemon goodness.

Line your cupcake pans and let the fun begin.

Lemon Cupcake

3 cups flour
3/4 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup of earth balance or any dairy free butter
2 cups of sugar (raw cane sugar works well)
1 teaspoon vanilla extract
3 teaspoon lemon extract
1 tablespoon lemon zest
1/4 cup + 1 tablespoon lemon juice (fresh squeezed)
1/4 cup oil (sunflower was used in this recipe)
1 cup of almond milk (or soy)
1 teaspoon apple cider vinegar

mix together milk and vinegar and set aside.  Sift together all dry ingredients and set aside.  Mix together butter and sugar until smooth and creamy.  Add oil a little at a time until fully mixed and add extracts.  Mix in the lemon zest and mix for about a minute.  Start adding the dry mixture a little at a time changing between lemon juice and almond milk until all wet and dry ingredients are mixed thoroughly.  Spoon into cupcake tin about 3/4 full and bake for approx. 15 or until toothpick is dry.

Lil Bit of Cherry Frosting

3 cups of confectioner sugar
1/3 cup of marachino cherry juice
1 1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 cup earth balance butter (or any vegan butter)
1 tablespoon vegetable shortening

mix together butter and shortening until smooth and creamy.  Start adding sugar about 1/2 cup at a time with a little cherry juice until all sugar and cherry juice have been used.  Add extract and beat until nice and fluffy and light.

Top the cupcakes with your delicious frosting and as a decorative addition I added sugar balls.  It adds a nice addition to the cupcake without taking away anything from the flavor.  I was going to add fresh chopped cherries but they weren't very ripe and didn't look that great.  Oh well, there is always next time, especially for these little delicious cupcakes.

Tip of the day: don't frost your cupcakes while they are still warm.  It's a little mistake that can cause all of your frosting to melt away.

So until next time, enjoy the lemony treat for summer and keep on baking in the free world.  Oh and don't forget "The Lemon Song" to go with your cupcakes.

As always, sugar kisses and cupcake dreams.