Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with some cooking spray and set aside.
In a bowl of a stand mixer, combine together all dry ingredients and mix well. Add vanilla extract and margarine and beat well with a paddle mixing attachment.
Now, you will have to add your egg substitute. For this recipe, I have decided to use two tablespoons of water, one teaspoon of vegetable oil, and two teaspoons of baking powder as a substitute for one egg. Naturally, you can use your favorite substitute like flax eggs, chia eggs, or applesauce. Just remember that the recipe calls for 3 eggs when measuring your substitutes. Continue to beat the mixture on medium-high speed until completely incorporated and smooth.
For this recipe, you can go with the standard muffin tin or you can use a molded cookie pan – whatever you prefer. Fill each cup approximately ¾ full and bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.
Remove from the oven and cool completely. Top with fresh cherries and serve.
These cupcakes are perfectly good as they are. However, adding some frosting will definitely add an extra kick to this recipe. You can go with your favorite combination or use my maca buttercream recipe with I believe suits these cupcakes perfectly. Simply combine the ingredients in a bowl of a stand mixer and beat on high speed until fully incorporated.
Spring is a perfect time to play around with your classic cupcake recipes and try out something new. Replace your classic muffin tin with some flower or heart-shaped cookie pan and bring some spring into your home.
Decorating these mini bundt cakes with fresh seasonal fruit and colorful flowers will transform a rather simple recipe into something irresistible, especially for the little ones.
This is quite easy combination that uses some typical cupcake ingredients. However, I have decided to go with a vegan-friendly option and modify the original combination.
The recipe calls for three eggs which means you will have to measure up your substitutes. Among my favorite egg substitutes is definitely a combination of water, baking powder, and vegetable oil (2tbsp:2tsp:1tsp ratio). However, even a store-bought egg substitute will do the job perfectly.
Nutrition information per serving: Kcal: 219, Protein: 2.1g, Total Carbs: 26.4g, Dietary Fibers: 2g, Total Fat: 13.3g