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Rum and Raisin Cupcakes


Rum and Raisin Cupcakes
Dark Rum – 1 1/2 tblsp + 2 1/2 tblsp
Raisins – 1/4 cup, soaked overnight and drained
Light Brown Sugar – 1 tblsp
Butter – 1/2 cup, soft, sweetened
Sugar – 1/2 cup, granulated
Cake Mix – 1 cup
Baking Powder – 1 tsp
Eggs – 2, large
Buttermilk – 1/4 cup
Salt as per taste

1. Combine 1 1/2 tblsp of rum, butter, sugar, cake flour, baking powder, eggs, buttermilk and salt in a bowl.
2. Mix and beat well until smooth, about 2 minutes.
3. Add the raisins and mix well.
4. Spoon the mixture into paper baking cups and place them in a muffin pans.
5. Transfer the pans to a preheated oven and bake at 350F/175C for about 20 minutes.
6. Meanwhile mix 2 1/2 tblsp rum and brown sugar in a pan over low heat.
7. Stir till the sugar dissolves and simmer for 3 to 4 minutes.
8. Remove from heat and keep aside.
9. Remove the pan from the oven and prick holes in each cake.
10. Pour the rum syrup over and keep aside to cool.
11. Serve.

image credit: stuart webster

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