Grandma watching Kayleigh make biscuits.
I should say right away - these aren't vegan. They are dairy-free but they do contain egg whites. We've experimented a lot with replacing whole eggs in baked products but I wasn't sure what to do when you only need the whites. If anyone has a good substitution, please let me know.
I was in charge of the frank and beans.
While there, I made frank and beans for dinner and Kayleigh made baking powder biscuits (found in this book). I'd say the late birthday celebration was a success even with the terrible weather!
Maraschino Cherry Cupcakes
2 3/4 cup flour
1 3/4 cup fine sugar (Baker's sugar)
2 tsp baking powder
1 cup vegan sour cream
1/2 cup oil
3 egg whites
1/4 cup water
1/2 tsp almond extract
2 10-oz jars of maraschino cherries, drained (we saved the juice and mixed some of it into the frosting)
Preheat oven to 350 degrees. Line two cupcake pans (24 cupcakes) with liners.
Chop the cherries into a small dice (a food processor works good for this).
In an electric mixer, combine the flour, sugar, baking powder, sour cream, oil, egg whites, water and almond extract on low for one minute to mix and then on medium speed for 2 minutes until smooth. Fold in the cherries.
Fill each cup 3/4 full. Bake for 18 minutes. Let cool and top with your favorite frosting. (These are so moist, they aren't bad without any frosting at all.)
Grandma's gifts - soup mugs and a candle.