Dried Fruit and Syrup Cakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 13 h. 10 min.
Ready in
Ingredients
for
12
- Ingredients
- 1 cup raisins
- 3 Tbsps dark Rum
- 1 cup self-rising flour (sifted)
- ¼ cup cocoa powder
- 2 Tbsps Corn starch
- ⅔ cup caster sugar
- ⅔ cup butter
- 1 tsp vanilla extract
- 3 eggs
- ⅛ cup milk
- For the cream topping
- 1.333 cups cream (48% fat)
- 2 Tbsps powdered sugar
Preparation steps
1.
Soak the raisins in the rum overnight.
2.
Set aside about 30g|1oz of soaked raisins and the liquid for the decoration.
3.
For the cupcakes: heat the oven to 170°C (150° fan) 325°F gas 3. Place paper cases in a 12 hole bun tin.
4.
Sift together the flour, cocoa and cornflour and set aside.
5.
Beat together the sugar, butter and vanilla in a mixing bowl until light and fluffy.
6.
Add 1 egg, 1/3 of the flour mixture and a little milk and beat until just combined. Repeat until all the ingredients are combined. Fold in the soaked raisins.
7.
Spoon into the paper cases and bake for 20-25 minutes until risen. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
8.
For the cream topping; whisk together the cream and icing sugar until thick enough to pipe.
9.
Spoon into a iping bag and pipe a swirl on each cake. Decorate with the reserved raisins and drizzle with the reserved liquid.
