Rum and Raisin Cupcakes

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READY IN: 50mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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