Monday, July 29, 2013

Rum Raisin Cupcakes

I don't like rum, but I love these little cakes. They're not too rummy. Just enough to go with the raisins and spice. Don't be put off by the beans. You can't taste them, and they do a great job of adding moisture as well as protein. These treats are actually pretty good for you, as cupcakes go.

Rum Raisin Cupcakes
vegan, gluten free, oil free
makes about 3 dozen mini cakes, or 1 dozen regular cupcakes

1 cup raisins (packed), soaked in water for 15 minutes
1/2 cup apple sauce
1 cup black beans
2 tsp vanilla extract
2 tsp apple cider vinegar
1/4 cup Meyers's dark rum

1 cup brown rice flour
1/2 cup tapioca flour
1 cup organic sugar
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg

Preheat your oven to 350º. Line cupcake pans with paper liners.
Drain the soaked raisins, and place them in a food processor with all other wet ingredients. Blend well.
Stir dry ingredients together in a large bowl.
Stir in blended wet ingredients.
Fill the cupcake liners about 3/4 full.
Bake at 350º for 20-30 minutes, depending on your oven and the size of the cupcakes. A toothpick should come out clean when they're done, and the tops will be lightly browned and a little crispy.
Allow to cool completely before frosting.

Orange-Rum Frosting
1/2 cup cashews, soaked 20 minutes or more
1/4 tsp salt
1 tsp vanilla extract
1 tsp orange extract
2 T rum
1/4 cup almond milk
1 pound organic powdered sugar

If you have a Vitamix or Nutribullet, you can get a super creamy frosting. If not, be OK with a little graininess from the cashews. It will still be sweet and lovely.
Place all ingredients except the powdered sugar in a blender or food processor, and blend until very smooth.
Pour the blended mixture into a large bowl, and using a hand mixer, gradually add the powdered sugar, about 1/2 cup at a time. Mix well with each addition until you've mixed in all the sugar. You might want to add a few drops of liquid if it gets too thick, or leave some of the sugar out once you get the consistency just right. Frost cooled cupcakes and top each with a raisin.

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