Preheat the oven to 180c. Line your cupcake tins with cases (I prefer to use silicone liners to prevent any sticking).
Soak the raisins (preferably overnight) in the orange juice. If you forget to do this, you can boil them in the juice for 5-10 minutes until they are soft and juicy.
Soak the dates for at least 10 minutes in boiling water (or boil for 5 minutes until softened).
Pour the lemon juice into the milk and set aside for a few minutes.
Blend the applesauce, soaked dates, milk mixture and maple syrup until smooth.
Add the remaining cake ingredients including the raisins and any juice to a bowl and stir in the wet mixture gently until just combined.
Spoon the mixture into your cupcake cases until 2/3 full.
Bake for 25-30 minutes until risen and lightly browned. A skewer inserted into the cakes should come out clean. If not, return to the oven for a few more minutes.
Remove to a rack to cool.
Creamy Cashew Icing
Soak your dates and cashews for at least 10 minutes in boiling water, or if you forget, boil them for 5 minutes.
Combine all ingredients in a blender and blend until creamy and smooth.
You may have to stop the blender and scrape down the sides a few times.
To Decorate
Spoon around a teaspoon full of icing into the centre of each cupcake. Add a walnut half and grate over some orange zest.
Enjoy!
Recipe Notes
Wholemeal flour also works fabulously with these cupcakes.
