When I was little, my favorite type of dessert to have for my birthday was Cherry Chip, cupcakes with pink frosting, of course! The Cherry Chip cupcake mix came right out of a box mix, and I hate to think what might have been in the stuff! Well, your kids don’t have to be “deprived” (Ha!), they can have Cherry Chip cupcakes. Truth be told, these don’t taste exactly like the original, but if your kids have never tried the boxed kind, they’ll never know! My kids liked them, anyways!
- 1/2 c coconut oil, melted where to buy coconut oil
- 6 eggs
- pinch sea salt where to buy sea salt
- 1/4 tsp baking soda
- 1/2 c honey
- 3 tsp vanilla
- 1/2 c coconut flour where to buy coconut flour
- 1 1/2 c dehydrated cherries
- Put the dehydrated cherries into a food processor and pulse until they are little “chips,” set aside.
- Melt the coconut oil in a saucepan and then let it cool a bit.
- Mix up the eggs in a large bowl.
- Add in the remaining ingredients except for the cherries, in order, stirring well with each addition (I use a wire whisk and then switch to a big spatula at the end when it gets thicker).
- Pour in the coconut oil.
- Fold the cherries in with a spatula.
- Line a muffin pan with liners. (Or you could grease it, but I prefer liners because the pan is so much easier to clean afterwards!) This recipe makes 12 cupcakes.
- Scoop the batter into the muffin cups (I use a big ice cream scoop to do this).
- Bake at 350 for 20 to 25 minutes, or until the cupcakes are no longer wet in the middle and they are golden.
- Top with Cherry Coconut Butter Ice Cream
- 1 cup coconut milk where to buy coconut products
- 1 cup coconut butter where to buy coconut products
- 1/2 cup honey
- 2 tsp vanilla
- 1/2 cup dehydrated cherries
- 6 drops natural food coloring
- Pulse the dehydrated cherries in a food processor until they become a fine powder.
- Combine all of the ingredients together in an electric mixer and whip until combined and smooth. Alternatively, use an immersion blender.
- Side note: I also wondered if almond extract would help produce a more authentic flavor. We have nut allergies in our home and I am not willing to use imitation extracts, of course. Try this with a little almond extract and tell me what you think!