- 150g caster sugar
- 150g butter
- 130g self-raising flour
- 20g cornflour
- 3 medium eggs
- 30ml of milk
- 1 teaspoon vanilla extract
- 1½ teaspoon cinnamon
- 150g raisins
- 3 tbsp dark rum
- 300ml double cream
- 2 tbsp icing sugar
- The night before, chop up the raisins into chunks, place them in a bowl with the dark rum and leave to soak over night.
- Preheat your oven to 320°F (160°C) or Gas Mark 3 and place 10 cases in a muffin tin.
- Sift together the flour, cornflour and cinnamon.
- Beat the sugar and butter with the vanilla essence until light and fluffy (about 5 minutes).
- Add 1 egg, 1 third of the sifted flour mix and a splash of milk and beat until just combined. Repeat until all the ingredients are combined. Fold in the rum-soaked raisins, keeping 30g of raisins and a bit of juice back to decorate.
- Divide the batter between the cases and bake for 20-25 minutes depending on your oven.
- Cool in the tins for 10 minutes before moving the cakes to a wire cooling rack.
- Add the cream and icing sugar to a large mixing bowl, then beat for 2 minutes with an electric whisk until smooth and firm enough to pipe. Don't whisk too long or the cream will be too thick to pipe and look lumpy.
Piping a swirl:
- Attach the nozzle to the piping bag and place in a tall glass, pulling the bag down around the glass. Fill the bag 2/3 full with the cream topping and twist at the top of the bag to close.
- To pipe a swirl, apply pressure to the top of the bag and pipe a star shape in the middle of the cake. Release the pressure and pull up quickly.
- Then, start at the outside edge of the cake and pipe around the star and build up into a swirl. When you reach the end of the swirl press down slightly, release the pressure and pull up quickly.
- Add the chopped raisins and a bit of juice to the tops to decorate.
Makes 10 cupcakes.
Photo Credit: goodtoknow.co.uk