Ingredients
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1¼ cups (2½ sticks) Unsalted Butter
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3 cups all-purpose Flour
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½ cup Dark Rum
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1 cup Raisins
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½ teaspoon Baking Powder
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1 teaspoon Salt
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2¾ cups plus 2 tablespoons packed light- Brown Sugar
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6 large Egg
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2 teaspoons pure Vanilla Extract
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¾ cup Heavy Cream
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1 cup sweetened flaked Coconut
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Rum-Caramel Glaze
Directions
Drizzled with a liquor-spiked caramel glaze and filled with rum-soaked raisins, these cupcakes are reminiscent of a popular ice cream flavor.
Steps
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1
Done
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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. |
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2
Done
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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. |
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3
Done
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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. |
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4
Done
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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. |
