Rum And Raisin Cupcakes Recipes

Steps:

• Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, sugar, raisins, dark rum, salt and vanilla in a large bowl until combined; fold in the coconut.
• Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
• Boil water add rum and raisins. Melt butter and beat egg. Add to the raisin mixture.
• Sift flour, baking soda, cocoa, and sugar together. Stir into raisin mixture. Add chopped pecans and stir until just combined. If batter is too thick add a little more water. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Let cake cool in the pan for 10 minutes then turn out onto a serving dish. Serve cake hot with custard or top cooled cake with whipped cream.

Steps:

• Soak raisins in rum for 2-3 hours or overnight to soften them; drain.
• Preheat oven to 350°; place 18 paper baking cups in muffin pans.
• In a large bowl, combine all the cupcake ingredients (butter through eggs) and beat with an electric mixer until smooth and pale, about 2-3 minutes.
• Stir in raisins; spoon batter into cups; bake for about 20 minutes.
• While the cupcakes are in the oven, combine the syrup ingredients in a saucepan; over low heat, dissolve the sugar in the rum.
• Simmer 5 minutes, then remove from heat.
• Remove pan from oven; with a toothpick, prick 5 holes in each cupcake and pour the warm syrup over them.
• Then remove the cupcakes and cool on a rack.

Steps:

• 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.
• 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.

Steps:

• Preheat oven to 375°F Grease a cupcake tin, or line cups with paper liners.
• Sift together flour, salt, sugar and baking powder. Cut in butter with 2 knives, or the paddle attachment of a stand mixer.
• Mix eggs, milk and vanilla. Beat into dry mixture. Fold raisins in by hand.
• Divide batter between cups. Bake in preheated oven 30 minutes or until a toothpick inserted in center of a cupcake comes out clean. Cool in pan 10 minutes, then turn cakes out onto cooling rack until completely cooled.

Steps:

• Melt butter in small saucepan, mix in crumbs and sugar and stir to blend. Press into 9" springform pan: chill. Pour water over raisins and leave to stand.
• Break up cheese into your electric mixing bowl and add sugar. Mix till as smooth as possible scraping down sides of bowl. Add 1 cup of whipping cream, rum essence, vanilla and salt. Beat till smooth. Beat in eggs and yolk, one at a time until well combined. Drain raisins and FOLD into mixture.
• Pour mixture into prepared base and bake at 325°F for 45 - 50 minutes, or till just set. Allow to cool completely in oven with door ajar. This may take anywhere from 2 - 3 hours.
• Once cooled, loosen cake from sides of pan by using a knife around inside edge. Place cake on serving plate and refrigerate till cold.
• Whisk together the 3/4 cup of whipping cream with 1/4 cup sugar and 1/2 tsp of rum essence. Slice cheesecake and serve with a dollop of the cream on top.

Steps:

• Preheat oven to 325 degrees F.
• Line muffin pan with paper liners.
• Toast pecan and coconut over medium heat in a dry skillet for 10 minutes stirring occasionally.
• Combine all cake ingredients in a large stainless steel bowl. Beat for 2 minutes on high with electric mixer. Stir in pecans and coconut flake mixture reserving about 1/3 cup for garnishing later.
• Pour batter into prepared cups.
• Bake for 30 minutes or until toothpick comes out of center completely clean.
• Place on a cooling rack. Prick top of cupcakes with toothpick. ALLOW TO COOL COMPLETELY.
• For glaze:.
• Melt butter in saucepan.
• Stir in 1/4 cup of the rum and sugar.
• Boil 5 minutes, stirring constantly until thickened. Remove from heat.
• Stir in remaining 1/4 cup of rum.
• For Frosting:.
• Before starting, place your stainless steel bowl and the arms for mixer into the freezer, for about 5 minutes. The cold bowl and arms form stiffer peaks in your frosting.
• In large bowl, with mixer at medium-low speed, beat sugar, butter, vanilla, and 4 tablespoons rum until blended.
• Increase speed to medium-high; beat until light and fluffy, occasionally scraping bowl with rubber spatula.
• Beat in more rum as needed for desire consistency for frosting.
• To finish cupcakes:.
• Dip tops of cupcakes into Butter Rum Glaze and allow excess to drop off before placing back down. This part can get a bit messy.
• Pipe on dollops of frosting, I usually leave some of the cupcake showing cause the glaze is so shiny and pretty.
• Drizzle a small amount of remaining drizzle over top of frosting. Sprinkle with remaining pecan and coconut.

Steps:

• Set oven to 325 degrees F.
• Line 16 standard-size muffin cups.
• In a saucepan, bring raisins and rum just to a simmer over medium heat; remove from heat.
• In a small bowl combine the flour with baking powder and cinnamon.
• In another bowl beat together butter and sugar until light and fluffy.
• Add eggs and vanilla, beat well.
• Alternately stir in flour mixture and milk into butter mixture beginning and ending with flour mixture.
• Drain raisins and discard soaking liquid, then stir raisins into batter.
• Spoon batter into prepared muffin pan filling three-quarters full.
• Bake cupcakes about 20 minutes or until lightly browned and cupcakes test done.
• Cool then transfer to a rack.

Steps:

• Preheat oven to 325°F. Brush standard muffin tins with butter; dust with flour, tapping out excess. In a bowl, pour rum over raisins, and let soak. In another bowl, whisk together flour, baking powder, and salt.
• With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of heavy cream, and beating until combined after each. Mix in raisin mixture and coconut.
• Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 30 minutes. Transfer tins to wire racks to cool 20 minutes. Run a small offset spatula or knife around edges; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 3 days at room temperature in airtight containers.
• To serve, set cupcakes on dessert plates, and spoon glaze over each. Alternatively, finish by placing cupcakes on a wire rack set over a baking sheet; spoon glaze over cupcakes, and let set. Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.
• Heat sugar and the water in a heavy saucepan over medium, stirring occasionally, until sugar is dissolved and syrup is clear. Stop stirring, and cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Continue to boil, gently swirling occasionally to color evenly, until mixture is medium amber. Remove from heat. Carefully stir in rum and cream (the mixture will spatter) with a wooden spoon until smooth. Let cool, stirring occasionally, until thickened, about 5 to 10 minutes.