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Rum and Raisin Cupcakes

Leave a commentBy zaza-cook
Rum and Raisin Cupcakes

 

Well “la petite souris” -Tooth fairy- brought the book “500 cupcakes” to my daughter last week. She tried to cook a new recipe “toadstool cupcakes”. She had never done cupcakes. It was sooo good! I told her : “maybe too much butter!”

So it’s my turn to bake Rum and Raisins Cupcakes. I just changed some proportions, 1/2 cup of butter instead 1 cup of butter. It was delicious! They looked like “Baba au Rhum“!

Ingredients :

For the cupcakes

  • 1/2 cup golden raisins
  • 3 tablespoons rum
  • 1/2 cup sweet butter, softened
  • 1 cup granulated sugar
  • 1 1/2 cup cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 eggs
  • 1/3 cup buttermilk

For the syrup

  • 5 tablespoons rum
  • 2 tablespoons demerara sugar

Directions :

  1. Soak the raisins in the rum for 2 or 3 hours to soften them.
  2. Preheat the oven to 350 degree F. (175 degree C.)
  3. Combine all the cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2 or 3 minutes. Stir the raisins. Spoon the batter into the cups. Bake for 20 minutes.
  4. While the cupcakes are in the oven, combine the syrup ingredients in a pan. Over low heat, dissolve the sugar in the rum. Simmer for 5 minutes, then remove pan from the heat. Remove pan from the 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.

 

“Ces cupcakes aux raisins secs et au rhum sont délicieux et si facile à faire!” 😉

 

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zaza-cook

Thanks for stopping by! Do not hesitate to send me a comment. I would love to hear from you! Xo, Zaza

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