Cherry-Filled Almond Cupcakes: How It’s Done

• Step 1: Prepare the Cherry Filling. In a small saucepan, combine the frozen cherries, sugar, cranberry juice (or water), and 1 tablespoon of water. Cook over medium heat until the mixture begins to bubble.
• Step 2: Thicken the Filling. In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Once the cherry mixture is bubbling, stir in the cornstarch slurry and continue to cook for another minute until the filling thickens. Remove from heat and stir in the vanilla. Set aside to cool.
• Step 3: Preheat the Oven. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
• Step 4: Mix the Dry Ingredients. In a large mixing bowl, whisk together the all-purpose flour, almond meal, baking powder, baking soda, and salt until well combined.
• Step 5: Combine Wet Ingredients. In a separate bowl, mix the granulated sugar and oil until well blended. Then, add the coconut milk, vanilla bean seeds (or extract), and almond extract. Mix until smooth.
• Step 6: Combine Wet and Dry Ingredients. Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
• Step 7: Fill the Cupcake Liners. Scoop about 1 tablespoon of batter into each cupcake liner, then add a spoonful of the cherry filling on top. Finally, add another tablespoon of batter to cover the filling.
• Step 8: Bake the Cupcakes. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
• Step 9: Make the Vanilla Almond Buttercream. In a mixing bowl, beat the butter until creamy. Gradually add the confectioners’ sugar, mixing well after each addition. Incorporate the vanilla bean seeds (or extract), almond extract, and enough heavy cream or soy creamer to achieve your desired consistency. If desired, add food coloring and mix until evenly colored.
• Step 10: Frost the Cupcakes. Once the cupcakes are completely cool, frost them generously with the vanilla almond buttercream using a piping bag or a spatula.