Makes 36 servings
Cupcakes 1½ cups whole wheat pastry flour
¾ teaspoon sea salt
2 teaspoons baking powder
¼ cup unsalted butter, softened
1 cup turbinado sugar
2 large eggs, at room temperature
1½ teaspoons vanilla extract
½ cup low-fat milk or plain soy milk
18 fresh Bing (sweet) cherries, pitted and diced
Frosting 1½ cups powdered sugar
2 tablespoons unsalted butter, softened
2 tablespoons low-fat milk or plain soy milk, at room temperature
¾ teaspoon vanilla extract
1/8 teaspoon sea salt
18 fresh Bing (sweet) cherries, pitted and halved, patted dry, for garnish
1. Line 36 mini-muffin tins with recyclable paper wrappers; set aside.
2. Combine the flour, baking powder, and salt in a medium bowl; set aside. Beat the butter in a large bowl with an electric mixer on medium speed until smooth, about 30 seconds. Add the sugar and beat until well combined, about 2 minutes. Add the eggs and vanilla and beat until smooth. On low speed, mix in half of the dry ingredients, then half the milk; repeat and blend until just combined. Fold in the diced cherries and spoon the batter into the prepared muffin tins.
3. Place the tray into the non-preheated oven. Turn the oven to 325° and bake until shaped fully into cupcakes, but not set, about 18 minutes, rotating the tray halfway through baking. Turn the oven off. Hyperbake (finish cooking by residual heat) in the oven until the cupcakes are golden and the centers are spongy or a toothpick inserted into the center comes out clean, about 8 to 10 more minutes. Remove from the oven, cool in their tins for 15 minutes, then remove and let cool completely on a wire rack before icing.
4. To prepare the frosting, beat the powdered sugar with the butter, milk, vanilla, and salt in a medium bowl with an electric mixer until smooth. Adjust the ingredient amounts, if necessary, for desired consistency. Spread equal amounts over each cupcake. Garnish each with a cherry half.
Carbohydrates: 16 g
Fat: 3 g
Protein: 1 g
Fiber: 1 g