Rum and raisin cupcakes with vanilla frosting (v)

Adapted from the rum and raisin cupcakes in Vegan Cupcakes Take Over the World.
Makes 12 cupcakes.

Original post (with pictures) here.

For the cupcakes

Set one -
2/3 cup raisins
2 tsp rum extract
1 tbsp water

Set two -
1 tsp apple cider vinegar
1 cup minus 1 tsp soy milk

Set three -
1/4 cup oil
3/4 cup white sugar
1 tbsp molasses
1 tsp rum extract
1 tsp vanilla extract

Set four -
1 1/4 cups plain flour
2 tbsp cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
Pinch salt

For the icing
2 tbsp non-dairy spread (I used Nuttelex)
1 1/2 cups icing sugar
1 tbsp vanilla
1 tbsp soy milk


1. Ingredient set one: Soak the raisins in the rum extract and water, for approximately 30 minutes.
2. While the raisins are soaking, pre-heat your oven to 170'C and line a 12-pan muffin tray with cupcake liners.
3. Ingredient set two: Place the apple cider vinegar in a measuring cup and top up with soy milk. Set aside to curdle.
4. Ingredient set three: Combine the oil, sugar, molasses and extracts in a large measuring bowl and stir to combine. Add the curdled vinegar / soy milk.
5. Ingredient set four: Add the dry ingredients to the wet mixture. Stir to just combine.
6. Transfer batter to the prepared baking tray and bake for 18 - 20 minutes, until just golden and the tops spring back when touched. Allow to cool in the pan for 2 - 5 minutes before transferring to a wire rack.
7. When completely cool, make the icing by beating together the non-dairy spread and icing sugar, then adding the vanilla and soy milk and beating until light and fluffy. Pipe over the cupcakes.