Persimmon Mini-cupcakes (Egg-Free)

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Combine in a bowl:
1/4 tsp ground cardamon
1/4 tsp ground ginger
2-3 T sugar (depending on the sweetness of the persimmon--I did 2 T plus 1 tsp)
2 T olive oil1 tsp vanilla essence 2/3 cup persimmon pulp (ripe persimmon blended and strained)

Sift in:
2/3 cup flour
1/8 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda

Mix in:
1 T cider vinegar

Bake in greased mini muffin tins

Top with something powdered sugar, chocolate "butter"cream, ginger "butter"cream, or greek yogurt (sweetened with powdered sugar, ginger, rose water and chopped pistachios)

makes 9 mini cupcakes, 350 degree for 10-12 minutes