Baking
The cupcakes are studded with rum-soaked raisins.
To make the cupcake mixture you will need:
Cream the butter and sugar together well using an electric mixer or by hand. Add the beaten eggs one at a time, beating well after each addition. Adding a tablespoon of flour with the second egg will prevent it from curdling. Fold in half of the flour. Mix the milk and Greek yoghurt together in a separate bowl and then fold this in. Fold in the rest of the flour. Carefully mix the rum-soaked raisins into the mixture.
Spoon your mixture into bun cases. I ended up filling about 15 cases. Bake your cupcakes for around 15 minutes or until an inserted skewer remains clean. Leave your cupcakes to cool whilst you make the rum frosting.
To make the frosting you will need:
Rum and Raisin Cupcakes
It was Mother's Day on Sunday so I decided to make these rum and raisin cupcakes as I remember my mum always used to choose rum and raisin flavoured ice cream on family holidays. Boozy cakes always go down well in my family and since it snowed at the weekend (always seems to snow in March here), I wanted to make something warming and comforting to eat by the fire with massive cups of tea.
To make these you will need:
- 125 g raisins
- 60 ml rum
- 1 tablespoon soft brown sugar
Place these ingredients in a small saucepan and mix. Bring the mixture to the boil and then simmer for 30 seconds until the rum has been absorbed. Set the raisins aside whilst you make the cupcake mixture.
- 185g unsalted butter
- 2 eggs, lightly beaten
- 250 g self raising flour
- 60ml Greek yoghurt
- 60ml milk
Preheat the oven to 180 C
Cream the butter and sugar together well using an electric mixer or by hand. Add the beaten eggs one at a time, beating well after each addition. Adding a tablespoon of flour with the second egg will prevent it from curdling. Fold in half of the flour. Mix the milk and Greek yoghurt together in a separate bowl and then fold this in. Fold in the rest of the flour. Carefully mix the rum-soaked raisins into the mixture.
To make the frosting you will need:- 1 tsp instant coffee granules
- 125 g softened unsalted butter
- 180g icing sugar
- 15 ml rum
Dissolve the coffee granules in 2 tsp of boiling water. In a large bowl, beat the butter and icing sugar until light. Add the rum and the coffee and beat well until smooth. Ice each of the cupcakes. I decorated mine with extra rum soaked raisins.
Enjoy your delicious rum and raisin cupcakes with your friends and family, share your pictures with me on instagram or pinterest.
Love Rhiannon x
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