Tofutti Creamy Smooth Almond Cherry Cupcakes

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Tofutti creamy smooth almond cherry cupcake


Ingredients for the cupcake:

200ml soy milk

1tsp. apple cider vinegar

250g all-purpose flour

2 Tbsp. cornflour

3/4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

75ml canola oil

150mg sugar

1 tsp. vanilla extract

1 1/4 tsp. almond extract

8 oz. canned dark cherries, drained, and torn in halves



Ingredients for the frosting:

100g vegan butter, room temperature

8 ounces Tofutti Creamy Smooth, room temperature

1 tsp. vanilla extract

1/4 tsp. almond extract

Approx. 400g of icing sugar

100g almonds



  1. Preheat oven to 180°C.
  2. Line muffin tray with cupcake liners.
  3. Whisk the soy milk and vinegar in a measuring cup and set aside for a few minutes.
  4. Beat together the soy milk mixture, oil, sugar, vanilla, and almond extract in a large bowl.
  5. Sift in the flour, cornflour, baking powder, baking soda, and salt, and mix until no large lumps remain.
  6. Fold in cherries.
  7. Fill cupcake liners about half way and bake for 20 to 22 minutes.
  8. Transfer to a cooling rack, and let cool completely before frosting.


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