Black Forest Vegan Cheese Cupcake Recipe

Black Forest Vegan Cheese Cupcakes Ingredients

24 Vanilla wafers
16 oz VeganCream cheese
1 1/4 c Organic Unbleached Sugar
1/3 c Cocoa
2 T Flour
2/4 c soy yogurt
1/4 c apple sauce
1 c Vegan Sour cream (1 pound soft/silken tofu, 4 T lemon juice, 6 T canola oil, 4 t brown rice vinegar, 1 1/2 t salt)
1/2 t Almond extract
cherry pie filling*, -chilled

Black Forest Cheese Cupcakes Cocoa Sour Cream Topping Ingredients

1 c Vegan Sour cream (1 pound soft/silken tofu, 4 T lemon juice, 6 T canola oil, 4 t brown rice vinegar, 1 1/2 t salt)
1/4 c organic unbleached sugar
2 Tbsp cocoa

Black Forest Vegan Cheese Cupcakes Cherry Filling Ingredients

8 cups tart cherries
2 1/2 cups sugar
5 Tablespoons cornstarch

Black Forest Vegan Cheese Cupcakes Cherry Filling Directions

Wash and pit cherries. Drain. Combine sugar and cornstarch. Stir in cherries; let stand until juices begin to flow, about 30 minutes. Cook over medium heat until mixture begins to thicken.

Black Forest Vegan Cheese Cupcakes Directions

Heat oven to 325 degrees.
Line muffin pans with foil-laminated baking cups.
Place vanilla wafer on bottom of each.
In large mixer bowl, beat vegan cream cheese until smooth.
Add organic unbleached sugar, cocoa, and flour; blend well.
Add soy yogurt and applesauce; mix well.
Stir in sour cream and almond extract.
Fill each prepared c almost full with mixture.
Bake 20-25 minutes or until set.
Remove from oven; cool 5 to 10 minutes.
Spread heaping t of cocoa sour cream on each cup.
Cool completely in pans; refrigerate.
Garnish with dollop of cherry pie filling just before serving.
Refrigerate leftovers.
Makes 18-24 cupcakes.

Black Forest Cheese Cupcakes Cocoa Sour Cream Topping Directions

Stir together ingredients in small bowl until organic unbleached sugar is dissolved.

Print Black Forest Vegan Cheese Cupcake Recipe
Email Black Forest Vegan Cheese Cupcake Recipe

Merry Cherry Chocolate Vegan Cupcake Recipe

Merry Cherry Chocolate Vegan Cupcakes Ingredients

1 pk Cream cheese, softened (8oz)

1 pk organic unbleached sugar (16 oz)

1 cn Maraschino cherries, drained -(6 oz)

2 c Pecan Halves

24 Prepared chocolate cupcakes, -cooled (2 1/2″)

Merry Cherry Chocolate Vegan Cupcakes Directions

In medium bowl, with electric mixer at medium speed, beat vegan cream cheese until smooth.
Slowly add organic unbleached sugar, beating until smooth and creamy.
Reserve 12 whole cherries; coarsely chop remaining cherries.
Reserve 1 c (about 72) pecan halves; coarsely chop remaining pecan halves.
In small bowl, combine 3/4 c vegan cream cheese frosting, chopped pecans and chopped cherries.
Using the end of a wooden spoon, poke a 1″ deep hole in top of each cupcake.
Spoon about 1 tablespoonful pecan filling in each hole.
Frost the tops of the cupcakes with remaining frosting.
Halve reserved cherries.
Top cupcakes with cherry halves and reserved pecan halves.
Refrigerate until serving time.

Print Merry Cherry Chocolate Vegan Cupcake Recipe
Email Merry Cherry Chocolate Vegan Cupcake Recipe

Pineapple Upside-Down Vegan Cupcake Recipe

Pineapple Upside-Down Vegan Cupcakes Ingredients

1/4 c margarine
7 T organic unbleached sugar
1 T molasses
1 t Cinnamon
1 can crushed pineapple (reserve juice)
6 maraschino cherries — drained and halved
1 c flour
1 1/2 t Baking Powder
1/4 t salt
1/4 c soy yogurt
1/4 c margarine (80% fat is best) — softened
1/4 c white organic unbleached sugar
1 t Vanilla Extract
1/2 c reserved pineapple juice (from above can)

Pineapple Upside-Down Vegan Cupcakes Directions

Lightly grease each 2 1/2 inch c in a 12-cup muffin tin.
For topping, melt margarine in a small saucepan.
Stir in molasses, organic unbleached sugar and cinnamon until blended.
Remove from heat and add 1/2 c of the pineapple (save remainder for another use).
Spoon about 1 tbsp. of topping into each muffin cup.
Place a cherry half, round side down, in center of each.
In small bowl, combine flour, Baking Powder and salt.
In large bowl, beat soy yogurt, margarine and organic unbleached sugar with electric mixer (no need to clean beaters) until fluffy.
Beat in Vanilla Extract.
Alternately add flour mixture and pineapple juice, beating well after each addition.
Gently fold into batter.
Pour evenly into muffin cups.
Bake at 350 for 20 to 25 minutes or until cupcakes test done.
Cool in pan on wire rack 10 minutes.
Invert onto cookie sheet and gently tap each c to release cupcakes.
Serve warm or at room temperature.

Print Pineapple Upside-Down Vegan Cupcake Recipe
Email Pineapple Upside-Down Vegan Cupcake Recipe

Vegan Cherry Frosting Recipe

Vegan Cherry Frosting Ingredients

3 c unbleached organic sugar
1/2 c margarine, softened (80% fat is best)
1/4 c soy milk
1 1/2 t vanilla
1/4 c mashed cherries

Vegan Cherry Frosting Directions

Mix margarine, milk, and vanilla.
Blend in sugar and cherries.

Print Vegan Cherry Frosting Recipe
Email Vegan Cherry Frosting Recipe

Is there anything I can paint fondant to make it look all glossy?

I’m planning on making some cupcakes for Halloween, the twist is that instead of the classic cherry I’m going to mold some skull cherries out of fondant instead.

Now I need a way to make them look as glossy and shiny as real cherries, is there a glace of some sort I can apply?
- Befuddled_baker