Rum and Raisin Mini Cakes
Boozy mini cakes reminiscent of Old Jamaica, a chocolate rum and raisin bar which seemed highly sophisticated at the time. Topped with rum buttercream, they are best left to the adults.
buttercream, cupcakes, mini cakes, rum & raisin
Choclette @ Tin and Thyme
raisins soaked in 50 ml of dark rum or more
for as long as possible.
dark muscovado sugar
I use duck eggs
plain white flour
of rum from the soaked raisins
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 180℃ 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
Recipe from Choclette @Tin and Thyme