This cupcake is inspired by Grandpa’s love of raisins. Mom told me he used to like eating Rum & Raisin ice cream. I created this cupcake for his birthday; seeing him smile made my day.
Thank you for being our favourite Fisherman! Happy Birthday, Grandpa! Love, Jo
We used BenjaminWong’s recipe for Brandy Raisin Cupcakes from “Cupcakes with Attitude”. We decided to use a lemon icing because Grandpa doesn’t much care for buttercream, even if it were heavily rum-flavoured, which would have been our other choice for frosting.
Rum & Raisin cake, (makes about 10-12 cupcakes)
- 80g dried raisins
- 5 Tbsp rum
- 125g unsalted butter
- 125g castor sugar
- 2 eggs
- 125g self-rising flour + 1 Tbsp for sifting over the raisins
- Soak raisins in rum overnight, or for at least 2-3 hours.
- Preheat oven to 180 degrees centigrade.
- Line cupcake tray with liners.
- Cream the softened butter with the sugar until well-mixed.
- Add eggs and beat till well-blended, light & fluffy.
- Fold in flour; stop when batter is well-mixed.
- Sift a little flour over rum-soaked raisins. Fold into the batter.
- Spoon batter into cupcake liners till about 3/4 full.
- Bake for 20 min. While cakes are baking, prepare the rum drizzle (see below).
- Remove from oven.
- Use a toothpick to pierce several holes in the cakes. Using a teaspoon, spoon the rum drizzle over cakes.
- Remove the cakes from the tray and cool on a wire rack completely before frosting.
- 5 Tbsp rum
- 2 tsp light brown sugar
- Prepare this rum drizzle while the cakes are baking.
- Simmer rum and sugar in a saucepan for about 5 minutes, until the mixture thickens and is reduced slightly.
- 1/2 lemon juiced
- 100g icing sugar
- Mix the sugar into the juice till you get a thick consistency. If too thick, add a little warm water. Be careful not to add too much. If too thin, add more sugar.
- Use a knife to spread the icing on the cooled cakes.
- Decorate with some lemon zest and raisins.