Instructions

1. Preheat oven to 375°F. In a bowl soak dates in 2½ cups boiling water 10 minutes. Drain well. Drain pineapple, reserving juice. Reserve 1¼ cups of the pineapple tidbits. Divide the remaining pineapple and half of the dried cherries among 12 muffin cups.
2. Meanwhile, in a small bowl stir together flaxseed meal and 2 tablespoons water. Let stand 5 minutes. In a large bowl combine flour, baking soda, and salt.
3. In a blender or food processor combine reserved pineapple tidbits, 18 of the Deglet Noor dates (or 9 Medjool dates), the flaxseed mixture, sunflower seed butter, and 1 teaspoon of the vanilla. Cover and blend 2 minutes or until very smooth, scraping down sides as needed for even blending. Add pineapple mixture to flour mixture; stir to combine. Spoon batter evenly into prepared muffin cups.
4. Bake 18 to 22 minutes or until a toothpick inserted in centers comes out clean. Run a knife around the edges of cupcakes. Using hot pads, place a baking sheet over muffin cups and carefully invert cupcakes onto the baking sheet. Let cool.
5. For date sauce, in a blender or food processor combine remaining dates, the almond extract, and ½ cup pineapple juice. Cover and blend until very smooth. Transfer to a small saucepan; add the remaining cherries. Bring to boiling; reduce heat. Cover and simmer 10 minutes. Serve warm or let cool.
6. For whipped topping, in a medium bowl beat aquafaba, date syrup, and the remaining ½ teaspoon vanilla with a mixer on high until soft peaks form.
7. Serve upside-down cupcakes topped with date sauce and whipped aquafaba.