Rum and Raisin Cupcakes

Rum and raisin is one of those flavours that comes with age, much like olives and blue cheese.  Things you physically couldn't let near your mouth as a child are relished as an adult.  I remember a time I despised all three of these things, now I'm dangerously close to getting gout from over indulgence.

Rum & Raisin Cupcakes. A fabulous adult treat for the festive season.

So what do I do, I take some raisins that I've let soak in spiced rum overnight and ram 'em in some fluffy cupcakes.  Who can't get behind this? You'd have to be some kind of monster to refuse such a treat.  Remember this is a no kids allowed treat, unless you're anything like my mother who'd dip my dummy in whiskey so I'd sleep soundly.   But hey, I turned out OK *glances over at my heaving booze trolley*. 

Rum & Raisin Cupcakes. A fabulous adult treat for the festive season.

Rum & Raisin Cupcakes
Makes 14

200g raisins
100ml spiced rum
250g unsalted butter, softened
200g caster sugar
150g light brown sugar
4 large free range eggs
350g self raising flour
1tsp baking powder
3tbsp whole milk

125g unsalted butter, softened
500g icing sugar
2tbsp spiced rum
2-3tbsp whole milk (you may need slightly more or less)

The night before you want to make you cupcakes pop the raisins in a bowl and cover with the rum.  Leave to infuse overnight.

Preheat oven to 170C and line two cupcake trays with 14 cases (you may have slightly more or less batter)

In the bowl of a stand mixer cream the butter and sugars together until light and fluffy, around five minutes mixing should do it.  slowly beat in the eggs, mixing well after each addition.  Add the flour and baking powder to the bowl and mix carefully till combined followed by the raisins, any remaining rum and the milk.  Stir through till evenly distributed.

Using an ice cream scoop fill each cupcake case to 2/3 full and bake for 22 minutes, till golden on top and springy to the touch.  Allow to cool in the tins for five minutes before transferring to a rack.

Once cool beat together the icing sugar, butter and rum.  Add the milk a tablespoon at a time until you reach a good piping consistency.  Fill a piping bag with a closed star nozzle and pipe a swirl atop each cake. Top wth sprinkles and enjoy. 

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  1. Rum raisin is such an underrated dessert flavor, and these look like the perfect use for them! Love the fluffy rum frosting, sounds delicious :)

    1. I think so too, we need to show those boozy raisins some love! Thank you :)

      Katie xoxo

  2. Just pinned this to my holiday recipe board. They look great and your photography is spot on!


Thank you for your comments :)

Katie xo

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