Oatmeal Raisin Cupcakes - Recipe

For the cupcakes:

• 1 1/4 cups quick cooking oats
• 1 1/4 cups milk
• *(substitute almond or soy milk)
• 1 egg
• 1/2 cup unsalted butter, softened
• *(substitute vegan margarine for baking)
• 3/4 cup packed brown sugar
• 3/4 cup raisins
• 1 cup chopped walnuts or pecans
• 1 1/4 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon salt

1. Preheat the oven to 400F. Combine oats and milk in a large bowl and allow to sit for 15 minutes. Add egg, butter, raisins, flour, baking powder and salt *only add 1/2 cup of the brown sugar and 1/2 cup chopped nuts to the batter* and gently stir with a whisk until well combined (all ingredients should look wet). Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Sprinkle the top of each cupcake with the remaining brown sugar and chopped nuts. Bake for 20-25 minutes. Remove from oven and cool for 30 minutes. 

For the icing:

1/4 cup solid vegetable shortening (such as crisco)

1/4 cup unsalted butter, softened 

*(substitute vegan margarine)

1/2 teaspoon rum extract

2 cups icing/confectioners sugar

1 tbsp. milk

*(substitute for almond or soy milk)

1/4 raisins finely chopped

2. Beat vegetable shortening, butter and rum extract on low-medium speed with an electric mixer until well combined and creamy looking. Add in icing sugar 1/2 cup at a time and beat on medium speed until all icing sugar has been added. Add 1-2 tbsp. milk to reach the desired texture. Pour in chopped raisins and gently fold in with a large spoon or spatula. Frost each cupcake using a beveled spatula, knife or piping bag.

Makes approximately 12 cupcakes