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Ingredients
| seedless raisins (packed): 1/2 cup |
| dark rum: 3 Tbl |
| sweet cream butter: 1 cup (softened) |
| caster sugar (superfine): 1 cup |
| self-rising flour (sifted): 2 cups |
| baking powder: 1 tsp |
| eggs: 4 |
| dark rum: 5 Tbl |
| light brown sugar (unpacked): 2 Tbl |
Rum and Raisin Cupcakes
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
20 min -
Servings
1 serving(s)
Tags
- Soak raisins in rum for 2-3 hours or overnight to soften them; drain.
- Preheat oven to 350°; place 18 paper baking cups in muffin pans.
- In a large bowl, combine all the cupcake ingredients (butter through eggs) and beat with an electric mixer until smooth and pale, about 2-3 minutes.
- Stir in raisins; spoon batter into cups; bake for about 20 minutes.
- While the cupcakes are in the oven, combine the syrup ingredients in a saucepan; over low heat, dissolve the sugar in the rum.
- Simmer 5 minutes, then remove from heat.
- Remove pan from oven; with a toothpick, prick 5 holes in each cupcake and pour the warm syrup over them.
- Then remove the cupcakes and cool on a rack.