Cherry Blossom Cupcakes

INGREDIENTS

2 cups

cherries, pitted (240g) (I used frozen)

2 tbsp

milk of choice (30g)

2 1/2 tsp

white or apple cider vinegar (12g)

2 tsp

pure vanilla extract (8g)

3 tbsp

vegetable or coconut oil (30g)

1 cup

spelt or all-purpose or Bob’s gf flour (130g)

only if using the gf flour, add 1/4 tsp xanthan gum

1/2 cup

sugar of choice or xylitol (90g) (Can reduce to 1/3 cup if a slightly-sweet muffin is preferred)

1/16 tsp

pure stevia, or 2 additional tbsp sugar of choice

1/2 tsp

plus 1/8 tsp salt

1/2 tsp

baking powder

1/2 tsp

baking soda

1/2 cup

mini chocolate chips, optional