Rum And Raisin Cupcakes Food

RAISIN CUPCAKES

Steps:

• Set oven to 325 degrees F.
• Line 16 standard-size muffin cups.
• In a saucepan, bring raisins and rum just to a simmer over medium heat; remove from heat.
• In a small bowl combine the flour with baking powder and cinnamon.
• In another bowl beat together butter and sugar until light and fluffy.
• Add eggs and vanilla, beat well.
• Alternately stir in flour mixture and milk into butter mixture beginning and ending with flour mixture.
• Drain raisins and discard soaking liquid, then stir raisins into batter.
• Spoon batter into prepared muffin pan filling three-quarters full.
• Bake cupcakes about 20 minutes or until lightly browned and cupcakes test done.
• Cool then transfer to a rack.

RUM AND RAISIN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
• Boil water add rum and raisins. Melt butter and beat egg. Add to the raisin mixture.
• Sift flour, baking soda, cocoa, and sugar together. Stir into raisin mixture. Add chopped pecans and stir until just combined. If batter is too thick add a little more water. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Let cake cool in the pan for 10 minutes then turn out onto a serving dish. Serve cake hot with custard or top cooled cake with whipped cream.

BIG MAN BAKES RUM RAISIN CUPCAKE

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.

RUM RAISIN MACAROONS

Steps:

• Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, sugar, raisins, dark rum, salt and vanilla in a large bowl until combined; fold in the coconut.
• Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.

RUM AND RAISIN CUPCAKES

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.

COCONUT RUM-RAISIN CUPCAKES

Steps:

• Preheat oven to 325°F. Brush standard muffin tins with butter; dust with flour, tapping out excess. In a bowl, pour rum over raisins, and let soak. In another bowl, whisk together flour, baking powder, and salt.
• With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of heavy cream, and beating until combined after each. Mix in raisin mixture and coconut.
• Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 30 minutes. Transfer tins to wire racks to cool 20 minutes. Run a small offset spatula or knife around edges; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 3 days at room temperature in airtight containers.
• To serve, set cupcakes on dessert plates, and spoon glaze over each. Alternatively, finish by placing cupcakes on a wire rack set over a baking sheet; spoon glaze over cupcakes, and let set. Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.
• Heat sugar and the water in a heavy saucepan over medium, stirring occasionally, until sugar is dissolved and syrup is clear. Stop stirring, and cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Continue to boil, gently swirling occasionally to color evenly, until mixture is medium amber. Remove from heat. Carefully stir in rum and cream (the mixture will spatter) with a wooden spoon until smooth. Let cool, stirring occasionally, until thickened, about 5 to 10 minutes.

RAISIN CUPCAKES

Steps:

• Preheat oven to 375°F Grease a cupcake tin, or line cups with paper liners.
• Sift together flour, salt, sugar and baking powder. Cut in butter with 2 knives, or the paddle attachment of a stand mixer.
• Mix eggs, milk and vanilla. Beat into dry mixture. Fold raisins in by hand.
• Divide batter between cups. Bake in preheated oven 30 minutes or until a toothpick inserted in center of a cupcake comes out clean. Cool in pan 10 minutes, then turn cakes out onto cooling rack until completely cooled.