Rum and raisins Cupcakes

These Rum and raisins Cupcakes were a nice and yumm surprise, really the rum is something specially and the raisins are soaked in rum, I adapted this recipe from  one of my favorites site goodtoknow.com  (from Victoria Thread) from England.

INGREDIENTS (10 cupcakes)

200 g caster sugar

150 g. butter

200 g. all purpose flour

1 1/2 teaspoon of baking powder

40 g cornflour

3 medium eggs

30 ml milk

1 teaspoon vanilla extract

1 1/2 tsp cinnamon

150 g. raisins

3 tablespoon dark rum

For the cream topping

 300 ml double cream
3 tbsp icing sugar

Method

The night before, chop up the raisins into chunks, place them in a bowl with the dark rum and leave to soak over night.

.Preheat your oven to 170°C/ and place 10 cases in a muffin tin.

Sift together the flour, baking powder, cornflour and cinnamon.

Beat the sugar and butter with the vanilla essence until light and fluffy (about 5 minutes).

Add 1 egg, 1 third of the sifted flour mix and a splash of milk and beat until just combined.
 Repeat until all the ingredients are combined.
 Fold in the rum-soaked raisins, keeping 30g of raisins and a bit of juice back to decorate.

Divide the batter between the cases and bake for 20-25 minutes depending on your oven.
Cool in the tins for 10 minutes before moving the cakes to a wire cooling rack.
To make the cream topping

Add the cream and icing sugar to a large mixing bowl, then beat for 2 minutes with an electric whisk until smooth and firm enough to pipe. Don't whisk too long or the cream will be too thick to pipe and look lumpy.

Piping a swirl
Attach the nozzle to the piping bag and place in a tall glass, pulling the bag down around the glass. Fill the bag 2/3 full with the cream topping and twist at the top of the bag to close.

To pipe a swirl, apply pressure to the top of the bag and pipe a star shape in the middle of the cake. Release the pressure and pull up quickly.

Then, start at the outside edge of the cake and pipe around the star and build up into a swirl. When you reach the end of the swirl press down slightly, release the pressure and pull up quickly.

Add the chopped raisins and a bit of juice to the tops to decorate.

PRINT RECIPE HERE

Im sharing with

EN ESPAÑOL

Cupcakes con ron y pasas

Estos cupcakes quedan muy buenos estan basados en una receta de uno de mis sitios favoritosgoodtoknow.com de Inglaterra.El toque creo que es el ron y las pasas, les dan un gusto especial

Ingredientes

200 grs. azúcar glass o azúcar en polvo

150 grs. mantequilla

200 grs. harina sin polvos de hornear

1 1/2 cucharadita polvos de hornear

40 grs. maizena

3 huevos medianos

30 ml de leche

1 cucharadita extracto de vainilla

 150 grs. de pasas

3 cucharadas de ron

Para el topping

300 ml de crema o nata para batir

3 cucharadas de azúcar glass

Preparación

La noche anterior remojar las pasas en ron.

Al otro día precalentar el horno a 170 °c y preparar en un molde de muffins los moldes de papel para los cupcakes (10)

Mezclar juntos la harina, polvos de hornear,maizena y canela.Aparte batir la mantequilla con la esencia de vainilla hasta que esté suave y cremosa.

A esta mezcla agregar un huevo, un tercio de la mezcla de harina y un poco de leche, unir bien esta mezcla y continuar agregando los otros huevos y el resto de la harina.

Luego agregar las pasa con ron (reservar unas pocas para adornar)y un poco de jugo de ron para decorar, repartir la mezcla en los moldes de papel y llevar a horno por 20 a 25 minutos hasta que esten ligramente dorados.

Retirar y dejar enfriar antes de sacar del molde.