Gluten Free Cherry Chip Cupcake
By Marcie Dingerson
1/2 cup fresh cherries, chopped (or frozen and defrosted if fresh not available)
2 1/2 cups gf flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons cf butter, at room temperature (I use earth balance)
1 cup sugar
1 Cup Pumpkin (2 eggs)
2 1/4 teaspoons pure vanilla extract, plus seeds from 1 vanilla bean
1 1/4 cups coconut milk
Mix together dry ingredients and set aside.
Cream together butter and sugar for 3-5 minutes, or until light and fluffy. Add the pumpkin.
Add the vanilla to the milk.
Add a third of the dry ingredients to the bowl, followed by a third of the milk. Mix thoroughly. Repeat. Using a spatula, gently fold in the cherries and chocolate chips.
Scoop the batter into the cupcake pan using a standard-size ice cream scoop, and bake at 350 for 16-18 minutes or until a toothpick comes out clean.
Frosting was buttercream. Powdered sugar, milk, vanilla, some coconut oil. I added some cherries. But then I wanted color. I had blackberries sitting on the counter. I tossed a few in. But play with it. I did add a few chocolate chips.