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1
For the streusel: Combine the pecans, brown sugar, vegan butter, cinnamon, vanilla and salt in a bowl and mix well.
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2
Set aside.
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3
For the cake batter: Preheat the oven to 350 degrees F; line a cupcake pan with 12 paper liners.
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4
Sift together the flour, baking powder, cinnamon, salt and cloves in a large bowl and set aside.
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5
In the bowl of a stand mixer or using a hand mixer, mix the granulated sugar and vegan butter together on medium-low speed until fluffy, about 5 minutes; scrape down the bowl.
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6
Slowly mix in the soy milk, applesauce and vanilla and mix for 2 more minutes.
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7
Slowly add the flour mixture, and then fold in the vinegar.
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8
Divide half of the batter among the liners, sprinkle on some of the streusel and then top with the remaining batter.
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9
Top off with more of the streusel and a sprinkle of cinnamon.
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10
Bake until an inserted toothpick comes out clean, about 18 minutes.
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11
Cool the cupcakes completely before frosting.
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12
For the shortbread crust: Turn over a cupcake pan and spray the bottoms with nonstick spray.
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13
Combine the flour, oil, soy milk, granulated sugar, salt and vanilla if using in a medium bowl and mix together with a fork; the dough will be crumbly.
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14
Refrigerate for 20 minutes in the bowl or wrapped in plastic wrap.
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15
Roll out the dough to 1/4 inch thick and use a circle cutter or a coffee cup to cut out circles.
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16
Cut out a very small circle in the middle of each dough circle.
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17
Place the dough circles on the bottoms of the cupcake pan and bake for 10 minutes.
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18
Once out of the oven, sprinkle with cinnamon and sugar while still hot.
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19
For the apple compote: Put the apple pieces in a medium saucepan, add the moonshine, brown sugar and vanilla and place over medium heat.
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20
Bring to a simmer and simmer for 10 minutes.
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21
Set aside to cool.
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22
For the cinnamon frosting: Using a stand mixer with a whisk attachment, mix the vegan butter and shortening until light and fluffy, about 5 minutes.
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23
Scrape down the bowl, add the vanilla and mix for 2 more minutes.
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24
Add the confectioners' sugar and cinnamon and mix until a whipped fluffy texture, another 3 to 5 minutes.
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25
Add a splash of soy milk if needed.
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26
For the cherry moonshine reduction: Put the maraschino cherries with their juices in a small saucepan, add the moonshine and granulated sugar, place over medium heat and bring to a small boil.
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27
Immediately add the cornstarch and let simmer for 2 to 4 minutes.
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28
Set aside to cool slightly, about 5 minutes, and then pour the mixture through a strainer.
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29
Let cool for 15 minutes.
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30
To assemble: Using an apple corer or paring knife, cut out the center of each cupcake.
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31
Put a generous amount (about 1 tablespoon) of the apple compote in each cupcake.
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32
Frost with a small amount of cinnamon frosting.
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33
Place a shortbread crust on top of the frosting on each cupcake.
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34
Where the hole is cut out, place a fondant finger or plastic novelty finger through the crust.
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35
Drizzle some cherry moonshine reduction over each.
