Cherry Almond Cupcakes with Cream Cheese Frosting

Ingredients

• 1 cup soy milk (or regular milk, no higher than 2%)
• 1 tsp . apple cider vinegar (ideally with "the mother", but regular ole ACV will do, too)
• 1 1/4 cups all-purpose flour
• 2 Tbsp . cornstarch
• 3/4 tsp . baking powder
• 1/2 tsp . baking soda
• 1/2 tsp . salt
• 1/3 cup canola oil
• 3/4 cup sugar (see note about sugar when using fresh cherries)
• 1 tsp . vanilla extract
• 1 1/4 tsp . almond extract
• 8 oz . canned dark cherries (drained, and torn in halves)
• 8 oz . fresh sweet cherries (see note on additional sugar if using fresh cherries, pitted and quartered)
• 1 tbsp stick butter (room temperature)
• 1 tbsp package cream cheese (room temperature)
• 1 tsp . vanilla extract
• 1/4 tsp . almond extract
• 2 cups powdered sugar
• 1 tbsp Skin-on slivered almonds (I get mine at the bulk section at Whole Foods, optional)

Steps

1. 1

   Preheat oven to 350 degrees. Line muffin pan with cupcake liners (I’m a big fan of dark brown liners in this case, but any will do).

2. 2

   Whisk the soy milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.

3. 3

   Beat together the soy milk mixture, oil, sugar, vanilla, and almond extract in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.

4. 4

   Fold in cherries

5. 5

   Fill cupcake liners about half of the way and bake for 20 to 22 minutes. Transfer to a cooling rack, and let cool completely before frosting.

6. 6

   Using a handheld mixer or standing mixer, cream together the butter and cream cheese. Add the vanilla and beat again.

7. 7

   Add the powdered sugar, a little at a time, and beat until well-incorporated and to your liking.

8. 8

   Frost completely cooled cupcakes with a substantial layer of cream cheese frosting, then dip into a bowl of the almonds to give a light covering. Fill in by hand any bald frosting spots with additional slices, until you get the look you want.