This post probably isn't for you if you are gluten free. I am a big eater of bread and cakes and all things gluten-y. I've got some Junk in the Trunk for many carbohydrated reasons.
I had a muffin last week. (I know, it's newsworthy. Shut Up. When you work from home, getting out is a Special Occasion Worthy of Documentation.)
I stood in front of the case at the coffee shop for a few minutes, debating on my choices. Ultimately, I chose cherry almond, and my mouth watered as I anticipated the first bite. I mean, really. CHERRY ALMOND. The mouth waters just thinking of it, amirite?
It was - very disappointing. No almond flavor, few whole cherries, and dry. The memory of that anticipated taste stayed with me, though, and I decided I'd try my hand at my own version. (My friend calls such culinary endeavors Redemption Foods, and I think that's absolutely stellar. Hence the title of this blog post.)
I realized that mabye I was more disappointed because what I really wanted were cupcakes and not muffins - maybe - so I decided I'd try my hand at cupcakes first because, hello, cupcakes. I'm not even going to try to explain that one because if you need an explanation we can no longer be friends.
As I do, I looked online for a recipe and then bastardized it to within an inch of the original. I think it came out pretty good.
Cherry-Almond Cupcakes with Frosting