RUM AND RAISIN CUPCAKES
Make and share this Rum and Raisin Cupcakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 50m
Yield 1 1/2 dozen cupcakes
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 4160.6, Fat 206.8, SaturatedFat 123.2, Cholesterol 1334, Sodium 3862.9, Carbohydrate 472.6, Fiber 9.4, Sugar 271.5, Protein 54
BIG MAN BAKES RUM RAISIN CUPCAKE
Provided by Food Network
Time 57m
Yield about 96 mini cupcakes
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Line 4 mini cupcake pans with 96 cupcake liners.
- Chop the raisins and place in a bowl. Add the baking soda, and then stir in the boiling water. Let stand for 30 minutes.
- Add the flour, cinnamon, and salt to a bowl. Cream the butter in a large bowl with an electric mixer on medium speed. Gradually add the sugar, mixing until light and fluffy. Add the eggs and egg yolks, 1 at a time, mixing after each addition, and beat until light and fluffy. Add the lemon juice, vanilla extract, rum flavoring, and rum. Add the flour mixture alternating with the raisin mixture, beginning and ending with the flour mixture. Pour into the cupcake liners and bake until light brown on top, 12 to 13 minutes. Cool before frosting.
- Cream the butter in a large bowl with an electric mixer on medium speed. Add the vanilla and salt. Alternate adding the powdered sugar with the cream, a teaspoon at a time, until the desired consistency is reached.
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- Soak the raisins in the rum for as long as possible. If you can only manage 20 minutes, go for it, but overnight is better.
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- Whisk the flour, baking powder, baking soda, salt, 1 1/2 cups of the sugar, cinnamon, allspice, and nutmeg together in large bowl. Whisk together the melted butter, buttermilk, oil, vanilla, rum extract, and yolks in a medium bowl.
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