Rum Raisin Minicakes With Maple Frosting
photo by YummySmellsca
- Ready In:
- 20mins
- Ingredients:
- 17
- Yields:
-
8 mini cupcakes
- Serves:
- 8
ingredients
- 157.80 ml flour
- 2.46 ml baking powder
- 0.25 ml nutmeg
- 0.25 ml allspice
- 0.25 ml salt
- 14.79 ml raw sugar
- 3 (3 g) packet stevia artificial sweetener (I used vanilla Krisda)
- 29.58 ml dark raisins
- 44.37 ml spiced rum
- 29.58 ml water
- 14.79 ml melted vegan butter or 14.79 ml oil
- 29.58 ml vegan butter or 29.58 ml solid coconut oil
- 14.79 ml dark amber maple syrup
- 2.46 ml natural maple extract (optional)
- 59.14 ml powdered sugar (I whirled my sucanat in a coffee grinder)
- 0.25 ml salt
- 8 dark raisins, for decoration
directions
- Preheat the oven to 400F, grease or line mini muffin cups with paper liners.
- In a small bowl, mix the flour, baking powder, nutmeg, allspice, salt, sugar and stevia. Add the raisins and toss to coat.
- Stir in the rum, water and melted vegan butter until just combined.
- Bake 10 minutes, then unmould immediately onto a wire rack and cool completely before frosting.
- For frosting, beat together the vegan butter, maple syrup, maple extract, powdered sugar and salt until smooth.
- Frost cooled cupcakes and dot each with a raisin if desired.
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RECIPE SUBMITTED BY
<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p>
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