Rum and raisin cupcakes

 

Rum and raisin is a classic combination.  I remember in my youth pretending to like it because it had rum in it and it was very grown up...truth was I hated it!  As my taste buds have matured rum has become my favourite alcoholic flavour – I’m not really into wine or beer and most spirits leave me cold...but rum, oh those sweet caramel overtones do it for me!

I have recently discovered the delights of spiced rum.  Normally, with drinks, the addition of the word ‘spiced’ makes me run a mile (I blame mulled wine for this – just typing the name has made me shudder!  Seriously, who enjoys hot wine with cinnamon sticks and other remnants of the spice cupboard floating in it?) But spiced rum draws predominantly on vanilla with a hint of cinnamon and it works so well. The rum has a creamy dessert quality to it – thus is perfect for baking!

The golden rule for any bake where you soak fruit in alcohol is: the longer the better.  I decided mid week I was going to make these cupcakes at the weekend and started soaking the fruit straight away.  I have read that if you don’t have time to pre-soak, gently heating the fruit and booze in a microwave can speed up the absorption but I haven’t tried it personally.

These cupcakes are potent!  Hard to believe they contain so little rum.  I think it’s because the rum is stored in the raisins thus juicy little pockets explode on your tongue.  At first the rum isn’t that obvious but it builds throughout the eating...especially if you eat two (or so I’ve heard).

A simple cream topping is all these cakes need; I think that means they would make a good dessert too.  The cream actually needs more of a mention than that – it was lovely.  So often the buttercream can turn a cupcake into quite a substantial eat; the cream kept it light and whippy. I will definitely be topping more cupcakes with whipped sweetened cream.

Ingredients

For the cupcakes:

160g raisins
3 tablespoons dark rum – I used Capt Morgan spiced rum
150g unsalted butter, at room temperature
150g caster sugar or light brown sugar – I used 75g of each
1 teaspoon vanilla extract
3 eggs, at room temperature
150g self raising flour
1 ½ teaspoons ground cinnamon
2 tablespoons milk

For the cream topping:

300ml double cream
2 tablespoons icing sugar
1 teaspoon vanilla extract

Method

As far in advance as possible (ideally over a day) put the raisins and rum in an airtight container to allow the raisins to soak up the rum.  Stir occasionally.  The longer in advance you soak the fruit, the less liquid you’ll have left in the bottom of the pot.  I soaked mine for three days.

Preheat the oven to 160°C/fan oven 140°C/320°F/gas mark 3.

Line a 12 hole cupcake pan with paper cases.

Beat together the butter and sugar until light and whippy.  Don’t skimp on this stage.

Beat in the vanilla extract.

Beat in one egg.

Beat in a second egg.

Beat in half of the flour and all of the cinnamon.

Beat in one tablespoon of milk.

Beat in the remaining egg, followed by the remaining flour and milk.

Weigh out 140g of the raisins that have been soaking in the rum.  Keep the remainder for decoration.

Fold the raisins into the batter.

Spoon into the cupcake cases and bake for approximately 25 minutes or until a skewer inserted into the sponges comes out clean.

Leave to cool on a wire rack, removing the cupcakes from the pan as soon as it is cool enough to do so.  Leave them to cool completely on the wire rack.

Now make the topping: Whisk the cream, icing sugar and vanilla until it forms peaks and is just firm enough to pipe – don’t go too far or the cream will go lumpy.

Spoon into a piping bag and pipe onto the cupcakes.  If you don’t like piping, simply place large spoonfuls of cream onto the sponges.

Spoon the remaining raisins on top of the cream.

Refrigerate up until an hour before serving.

Bask in the glory of the wonderful thing you have created.

Eat.