“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:
20mins
SERVES:
8
YIELD:
8 mini cupcakes
UNITS:
US

Ingredients Nutrition

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.

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