By veganmilitarywife

October 10, 2013

1 comment

Vanilla Spice Cupcakes with Maple Glaze (Vegan and Oil Free)

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Categories : Dessert
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Vanilla Spice Cupcakes with Maple Glaze

Servings 1 dozen

Ingredients

For the Cupcakes:

  • 2 cups whole wheat pastry flour
  • 1/2 cup date sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon powdered ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon freshly grated nutmeg
  • 1 cup non-dairy milk or water
  • 1/2 cup unsweetened applesauce
  • 1 tablespoon vanilla extract
  • 2 teaspoons apple cider vinegar

For the Glaze:

  • 1 cup raw cashews
  • 1/4 cup water
  • 1/4 cup date syrup
  • 1 teaspoon maple extract

Instructions

For the Cupcakes:

  • Preheat oven to 350 degrees and line a cupcake pan with paper baking cups.
  • Whisk together dry ingredients in a large bowl.
  • Whisk together wet ingredients in a small bowl.
  • Pour wet mixture into dry mixture and whisk until well blended.
  • Spoon batter into lined cups and bake for 20-25 minutes, or until an inserted toothpick comes out clean.
  • Cool on a wire rack until completely cooled.

For the Glaze:

  • Meanwhile, make the glaze by combining glaze ingredients in a blender and blend until smooth.
  • Measurements may vary, but you want your glaze thick like frosting, not thin enough to drizzle.
  • Spread glaze on each cooled cupcake and sprinkle with cinnamon, if desired.