Rum Raisin Minicakes With Maple Frosting

Not too sweet mini cupcakes are filled with spicy rum flavour and chewy raisins, then capped off with a swirl of frosting with it's decadent partner in crime - maple!

• Ready In: 20 mins
• Serves: 8
• Yields: 8 mini cupcakes

Ingredients

• 2⁄3 cup flour
• 1⁄2 teaspoon baking powder
• 1  pinch nutmeg
• 1  pinch allspice
• 1  pinch salt
• 1  tablespoon raw sugar
• 3 (1 g) packets  stevia artificial sweetener (I used vanilla Krisda)
• 2  tablespoons dark raisins
• 3  tablespoons spiced rum
• 2  tablespoons water
• 1  tablespoon  melted vegan butter or 1  tablespoon  oil
• 2  tablespoons vegan butter or 2  tablespoons  solid coconut oil
• 1  tablespoon dark amber maple syrup
• 1⁄2 teaspoon  natural  maple extract (optional)
• 1⁄4 cup powdered sugar (I whirled my sucanat in a coffee grinder)
• 1  pinch salt
• 8  dark raisins, for decoration

Directions

1. Preheat the oven to 400F, grease or line mini muffin cups with paper liners.
2. In a small bowl, mix the flour, baking powder, nutmeg, allspice, salt, sugar and stevia. Add the raisins and toss to coat.
3. Stir in the rum, water and melted vegan butter until just combined.
4. Bake 10 minutes, then unmould immediately onto a wire rack and cool completely before frosting.
5. For frosting, beat together the vegan butter, maple syrup, maple extract, powdered sugar and salt until smooth.
6. Frost cooled cupcakes and dot each with a raisin if desired.