This month’s theme of The Recipe Redux is Cupcake Conundrum. I have to say this was right up my 4 year old’s alley! Her favorite show is Cupcake Wars. When I told her about the theme, she squealed for joy. I have a chef in the making for sure. Her 5th birthday was last week. No doubt, she was very specific about what she desired for her birthday. She loves pigs so she wanted “Piggy Pops” and a trip to the Tidal Basin to see the Presidents and the cherry blossoms. What mom can deny her that request?
So off to the Tidal Basin we go. This is what Washington, D.C., looks like a peak bloom. That is the Jefferson Memorial.
This next picture is probably my favorite. I love the blooms. Spring is such a favorite time for my family.
This was our favorite tree.
With all the cherry blossoms and the festival going on, it seemed only fitting to have a cupcake for this time honored tradition. I have been using almond flour a lot in my baking, so I thought this would be the perfect time to match it with cherries. I will confess this is my first time going flour-less, so I have nothing to reference. A note about using almond flour is that it can be a bit grainy if not combined with other lighter flours. I use a gluten free multipurpose flour to make Almond Pancakes which turn out perfect. What I love about recipes is that they are always subject to change. Speaking of change, I went with a regular butter cream icing for this recipe and substituted brewed green tea for milk and added lemon zest which I thought complemented the cake. If you can find green tea powder, I would recommend adding it for for a nice light green hue.
As for food and dessert trends, mini desserts are all the rage, along with adding fruits or veggies to baked goods, which I did with the cherries. I also added some rum to my cake to go with the booze in food trend. I hope you enjoy! My personal food trend opinion is that alternate and gluten free flours are being used. I feel like I covered all those areas with these little cupcake blossoms.
- 1 (8 oz.) can tart cherries packed in water, drained and rinsed
- 1 cup organic sugar
- 4 eggs
- 1 tsp. vanilla extract
- 1 tsp. rum (optional)
- 3 cups almond flour (I use Bob's Red Mill)
- 1 tsp. baking powder
- 1/4 tsp. salt
- Box of confectioners sugar
- 1/2 cup Earth Balance margarine
- 3-4 Tablespoons of brewed Green Tea
- 1/2- 1 tsp. Fresh lemon zest
- Preheat oven to 325. Grease (with butter or spray) a springform pan and line with parchment paper.
- Squeeze some water out of cherries with your hand. Process in food processor or blender till smooth. Set aside.
- With a mixer, combine sugar, eggs, vanilla, and cherry puree.
- Combine dry ingredients and add to wet mixture.
- Bake for 45-55 minutes(depending on your oven). I went 45 minutes with a convection oven.
- Check for doneness with a knife.
- Let cool.
- Make icing per confectioner sugar box directions, substituting green tea for milk and adding 1/2 - 1 tsp. fresh lemon zest.
- When cake is cool, cut cakes out into desired shapes (I have a small flower shape) and decorate with icing.
- In the treat pops, I layered cake, icing, and slivered almonds.
I couldn’t do this post and not show you Emma’s cute Piggy Pops. She decorated these herself. I used my Country Cake Mini Cupcake recipe for these so they would fit into the treat pop container.