Soak the raisins in the rum for as long as possible. If you can only manage 20 minutes, go for it, but overnight is better.
Cream the butter and sugar until light and fluffy.
Beat in the eggs, one at a time together with the vanilla extract and salt.
Sift in the flour and gently stir until just mixed.
Drain the raisins and stir in the rum, followed by the raisins themselves (reserving 24 for decorating purposes).
Divide the mixture between 24 mini muffin moulds and bake at in a pre-heated oven at 180℃ (350℉, Gas 4) for about 15 minutes or until the cakes are risen and golden.
Turn out onto a wire rack to cool.
Beat the butter together with half the sugar.
Beat in the rum, then the remaining sugar.
Continue to beat until lightly whipped, then spread over the cakes.
Top with a rum soaked raisin.
Makes 24 mini cupcakes or 12 large ones.Adapted from Primrose Bakery Christmas by Martha Swift.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.