Rum Raisin Cupcakes

Cupcakes (makes 12):
2/3 cup dark raisins, coarsely chopped
2 tablespoons dark rum
¾ cup plus 2 tablespoons soy milk
1 teaspoon apple cider vinegar
1/3 cup canola oil
¾ cup granulated sugar
1 tablespoon molasses
1 tablespoon rum
1¼ teaspoons vanilla extract
1¼ cups all-purpose flour
2 tablespoons cornstarch
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground mace or ground nutmeg

Rum glaze:
¼ cup dark rum
3 tablespoons granulated sugar
½ teaspoon vanilla extract
2 teaspoons margarine
* note: we used Smart Balance “buttery spread,”

Rummy buttercream frosting:
¼ cup margarine, softened to room temperature
1 to 1¼ cup confectioners’ sugar, sifted
1 tablespoon rum
½ teaspoon vanilla extract
1 teaspoon molasses, optional
soy milk, as needed


Directions:

Cupcakes:

1. Preheat oven to 350 degrees. Line a muffin pan with cupcake liners.

2. In a small bowl, combine chopped raisins and dark rum. Toss well to coat raisins and set aside for at least 30 minutes, stirring occasionally. In another measuring cup, whisk together soy milk and vinegar and set aside a few minutes to curdle.

3. Pour soy milk mixture into a large bowl and whisk in canola oil, sugar, molasses, rum and vanilla till blended. Sift in flour, cornstarch, baking powder, baking soda, salt, and mace and stir until ingredients are combined. Fold in rum-soaked raisins and fill cupcake liners three-quarters of the way and bake for 18 to 20 minutes till done.

Rum glaze:

In a small saucepan, bring rum and sugar to simmer over medium heat, dissolving sugar and bubbling for about a minute. Reduce heat and cook mixture for another 1 to 2 minutes till it resembles a thin, light-colored syrup. Remove from heat and stir in vanilla and margarine. Allow to cool for a few minutes before dribbling over warm cupcakes.

Rummy buttercream frosting:

Beat margarine, sugar, and rum together with a handheld mixer at low speed until moistened (to avoid confectioners’ sugar flying all over the place), then beat at high speed to cream. Stop after a minute to scrape bowl and add vanilla (and molasses, if using; adds a little color and flavor). Beat till thick, fluffy and creamy, about 3 to 5 minutes. Add small increments of confectioners’ sugar if too wet; dribble in a little soy milk if too dry. Store in refrigerator or load up a pastry bag to decorate cupcakes with.

Assembly:

While cupcakes are still warm, drizzle warm rum glaze over tops of cakes—a teaspoon at a time—distributing any remaining glaze among cupcakes. When completely cool, decorate tops with a small swirl of rummy buttercream frosting.