Rum Raisin Minicakes with Maple Frosting
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2/3 cup flour1/2 tsp baking powderpinch nutmegpinch allspicepinch salt1 tbsp raw cane sugar3 (1 gram) packets stevia sweetener (I used vanilla Krisda)2 tbsp dark raisins3 tbsp spiced rum2 tbsp water1 tbsp melted vegan butter or oilFrosting:2 tbsp vegan butter or solid coconut oil1 tbsp dark amber maple syrup1/2 tsp natural maple extract (optional)1/4 cup powdered sugar (I whirled my sucanat in a coffee grinder)pinch salt
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.
Serving Size: Makes 8 "mini" cupcakes
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
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.
Serving Size: Makes 8 "mini" cupcakes
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 122.2
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 45.8 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 0.4 g
- Protein: 1.2 g
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