Vegan Date and Walnut Cupcakes

Instructions

1. Prepare Applesauce: Peel and chop about 450-500 grams (1 pound) of Granny Smith apples into small pieces. Place in a saucepan with 3/4 cup water. Bring to a boil, then reduce heat and simmer covered for 20 minutes until apples are soft and water mostly evaporated. Puree in a food processor and let cool. This yields about 1 1/2 cups of applesauce.
2. Preheat Oven and Prepare Pan: Preheat oven to 350°F (180°C). Line a 12-cup cupcake tray with paper liners.
3. Mix Dry Ingredients: In a medium bowl, sift together the flour, salt, baking soda, baking powder, cinnamon, anise, cardamom, and nutmeg. Whisk well to combine.
4. Mix Wet Ingredients: In a large bowl, combine sugar, applesauce, orange juice, olive oil, orange zest, and vanilla extract. Whisk by hand for about 2 minutes until sugar dissolves.
5. Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients in two additions, mixing gently with a whisk just until combined after each addition.
6. Add Dates and Walnuts: Fold in the chopped dates and walnuts gently until evenly distributed but batter remains slightly textured.
7. Fill Cupcake Liners: Scoop the batter evenly into the cupcake liners, filling each about 3/4 full. Sprinkle additional chopped walnuts on top for decoration and crunch.
8. Bake: Bake in the preheated oven on the middle rack for about 22 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool: Remove cupcakes from oven and let cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely.
10. Prepare Optional Glaze: Mix 1 cup powdered sugar with 1 1/2 tablespoons orange juice until smooth. Transfer to a small plastic bag, cut a small corner, and drizzle over cooled cupcakes for decoration and added flavor.