Rum Raisin Cupcakes

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rumraisin.jpg

These are a work in progress. And lucky for me, I have a bottle big enough for quite a few trials. The cake turned out good. More cinnamon and cloves needed perhaps. And more rum needed as well. I soaked the raisins over night in 3/4 cup of rum. (I meant to soak them a couple hours, but I got lazy last night.) They soaked almost all the liquid up. I thought that would get the job done. But, the rum flavor really didnt come through the way I had hoped it would. I think I may need to add some to the batter too. A few tweaks and it will be spot on.

For the frosting. I took the half package of cream cheese that was chillin in the fridge and 1 stick of butter. Added cinnamon, a tad rum, the sugar and voila! The frosting is wicked good. However, I am of the opinion that cream cheese frosting can help out any cupcake.

Together, they were damn tasty. Jaos said “They taste like a cupcake should.” Umm, ok??? He will forever stump me with his critiquing.

* Apologies on the picture taking. Bad lighting, and working with a new camera. Never did get a good picture before the boys finger prints were in the tops of many cupcakes.

Rum Raisin Cupcakes

1/4 cup butter, softened

1/4 cup shortening

2 eggs

1/2 teaspoon vanilla

2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 1/2 cups sugar

1 1/4 cups buttermilk or sour milk (I used sour milk)

1 cup rum soaked raisins

A few hours ahead, soaked 1 cup raisins in 3/4 cup dark rum. Drain before adding to batter.

Preheat oven to 350. Line muffin tin with cupcake papers, or grease with butter. In a medium sized bowl, stir together flour, baking soda, baking powder, cinnamon, and cloves. Set aside.

In bowl of standing mixer, beat butter and shortening on medium to high speed until well combined. Add sugar and vanilla. Continue to beat until well combined. Add eggs one at a time, beating well after each addition. Alternately add flour mixture and sour milk mixture to butter mixture, beating on low speed after each addition just until combined. Fold in rum soaked raisins. Fill cupcake papers about 2/3 full. Bake for 18 minutes or until a wooden tester comes out clean. Let cool on wire rack.

Cinnamon Rum Cream Cheese Frosting

4 ounces cream cheese

1/2 cup butter (1 stick)

2-3 cups powdered sugar

1 teaspoon cinnamon

1/2 teaspoon vanilla

1/2 tablespoon dark rum

1 teaspoon milk (optional)

In a large bowl, or bowl of standing mixer, beat cream cheese and butter until completely combine. Add cinnamon, vanilla and rum. Continue to beat until combined. Add powdered sugar 1 cup at a time until desired consistency is reached. (I had to add some milk to mine because it was too stiff for me) Frost cooled cupcakes.

4 thoughts on “Rum Raisin Cupcakes

  1. L

    Traitional cake baking in the West Indies, is a fruit cake.
    I have watched family members soak fruit in sealed containers for months before use, adding more alcohol as needed.
    I always have fruits soaking in alcohol in sealed containers in a dark location and have found the taste to really come through when used.

    I would suggest soaking the fruit for a week before use and don’t forget to keep topping up the alcohol used.

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