Rum and raisins Cupcakes

INGREDIENTS (10 cupcakes)

200 g caster sugar

150 g. butter

200 g. all purpose flour

1 1/2 teaspoon of baking powder

40 g cornflour

3 medium eggs

30 ml milk

1 teaspoon vanilla extract

1 1/2 tsp cinnamon

150 g. raisins

3 tablespoon dark rum

For the cream topping

300 ml double cream
3 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 160°C/ and place 10 cases in a muffin tin.

Sift together the flour, baking powder, 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.
To make the cream topping
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.