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Rum Raisin Minicakes with Maple Frosting is for Dessert, Snack.

Rum Raisin Minicakes with Maple Frosting takes 10 minutes to prepare.

Rum Raisin Minicakes with Maple Frosting takes 10 minutes to cook.

Rum Raisin Minicakes with Maple Frosting makes 8 servings.

The ingredients for Rum Raisin Minicakes with Maple Frosting are:

2/3 cup flour
1/2 tsp baking powder
pinch nutmeg
pinch allspice
pinch salt
1 tbsp raw cane sugar
3 (1 gram) packets stevia sweetener (I used vanilla Krisda)
2 tbsp dark raisins
3 tbsp spiced rum
2 tbsp water
1 tbsp melted vegan butter or oil

Frosting:
2 tbsp vegan butter or solid coconut oil
1 tbsp dark amber maple syrup
1/2 tsp natural maple extract (optional)
1/4 cup powdered sugar (I whirled my sucanat in a coffee grinder)
pinch salt

Here is how you make Rum Raisin Minicakes with Maple Frosting:

Preheat the oven to 400F, grease or line mini muffin cups with paper linersIn 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" cupcakesNumber of Servings: 8Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Rum Raisin Minicakes with Maple Frosting is:

• Servings Per Recipe: 8
• 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

The dietary needs meet for Rum Raisin Minicakes with Maple Frosting is Vegan