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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Using dark rum is recommended. Ingredients:
1/2 cup raisins |
3 tablespoons dark rum |
1 cup sweet butter, softened |
1 cup superfine sugar |
2 cups self-rising flour |
1 teaspoon baking powder |
4 eggs |
5 tablespoons dark rum |
2 tablespoons unpacked light brown sugar |
Directions:
1. Soak raisins in rum for 2-3 hours or overnight to soften them; drain.
2. Preheat oven to 350°; place 18 paper baking cups in muffin pans.
3. 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.
4. Stir in raisins; spoon batter into cups; bake for about 20 minutes.
5. While the cupcakes are in the oven, combine the syrup ingredients in a saucepan; over low heat, dissolve the sugar in the rum.
6. Simmer 5 minutes, then remove from heat.
7. Remove pan from oven; with a toothpick, prick 5 holes in each cupcake and pour the warm syrup over them.
8. Then remove the cupcakes and cool on a rack.
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