Recipe courtesy of Big Man Bakes LLC
Big Man Bakes Rum Raisin Cupcake
- Level: Easy
- Yield: about 96 mini cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 96 servings
- Calories
- 88
- Total Fat
- 4
- Saturated Fat
- 3
- Carbohydrates
- 12
- Dietary Fiber
- 0
- Sugar
- 9
- Protein
- 1
- Cholesterol
- 17
- Sodium
- 37
- Total: 57 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 12 min
Ingredients
1 1/2 cups raisins
2 teaspoons baking soda
1 1/2 cups boiling water
2 1/4 cups sifted all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
2 sticks (8 ounces) unsalted butter
1 1/2 cups sugar
2 eggs
2 egg yolks
1 1/2 teaspoons lemon juice
2 teaspoons vanilla extract
Secret amount rum flavoring
Secret amount rum
Vanilla Buttercream Frosting, recipe follows
Vanilla Buttercream Frosting:
2 sticks (8 ounces) unsalted butter
1 teaspoon vanilla extract
Dash salt
4 cups powdered sugar
Heavy whipping cream
Directions
- Preheat the oven to 350 degrees F. Line 4 mini cupcake pans with 96 cupcake liners.
- Chop the raisins and place in a bowl. Add the baking soda, and then stir in the boiling water. Let stand for 30 minutes.
- Add the flour, cinnamon, and salt to a bowl. Cream the butter in a large bowl with an electric mixer on medium speed. Gradually add the sugar, mixing until light and fluffy. Add the eggs and egg yolks, 1 at a time, mixing after each addition, and beat until light and fluffy. Add the lemon juice, vanilla extract, rum flavoring, and rum. Add the flour mixture alternating with the raisin mixture, beginning and ending with the flour mixture. Pour into the cupcake liners and bake until light brown on top, 12 to 13 minutes. Cool before frosting.
Vanilla Buttercream Frosting:
- Cream the butter in a large bowl with an electric mixer on medium speed. Add the vanilla and salt. Alternate adding the powdered sugar with the cream, a teaspoon at a time, until the desired consistency is reached.