1/2 cup raisins
3 tbsp. dark rum
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs
1. In a small bowl, soak the raisins in the rum for 2 to 3 hours, or overnight to soften them. Drain before adding to the batter.
2. Preheat the oven to 350F. Combine all the cupcake ingredients (except for the raisins) in a large bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Stir in the raisins with a large spoon or spatula until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Proceed to step 3 while the cupcakes are baking.
For the syrup:
5 tbsp. dark rum
2 tbsp. unpacked light brown sugar
3. Combine the syrup ingredients in a pan. Over low heat, dissolve the sugar in the rum. Simmer for 5 minutes, then remove from the heat. Once the cupcakes are baked, remove from the oven. Poke the top of each cupcake twice with the prongs of a fork. Pour the warm syrup over the cupcakes. Cool for 30 minutes.
Makes approximately 18 cupcakes
No comments:
Post a Comment