Coconut Rum-Raisin Cupcakes

These are GREAT if you like Rum. If you don't, well then not great. You get my drift?  I like all things Rum and Coconut. I also really like raisins so I knew these would be right up my alley. This recipe comes from Martha Stewart's Cupcakes cookbook. I fully intend to make every single cupcake in the cookbook. Well except the stupidly decorated ones. And by stupid I mean fancy and those that require more attention and time than I am willing to spend on frosting a cupcake.

Oh...and not to be bossy here but when you bake and the recipe says butter and eggs at room temperature. Do it. It's important. Butter at room temperature should be able to dent easily when you place your thumb onto it. Eggs should be set out about an hour prior to baking. If you're in a hurry you can always place the eggs in a bowl of very warm water. OK. I'm done with that.



 Coconut Rum-Raisin Cupcakes

1 1/4 c unsalted butter, room temperature (more for tins)
3 cups all purpose flour (plus more for tins)
1/2 c dark rum
1 cup raisins
1/2 t baking powder
1 t salt
2 3/4 cup plus 2 T packed light brown sugar
6 large eggs at room temperature
2 t pure vanilla extract
3/4 c heavy cream
1 cup sweetened flaked coconut

Rum-Caramel Glaze
(recipe follows)

Preheat oven to 325. Brush standard muffin tins with butter, dust with floor, tap out excess. In a bowl pour rum over the raisins and set aside to soak.  In another bowl, whisk together flour, baking powder and salt.

Cream butter and brown sugar in bowl of electric mixer n medium speed until fluffy and pale in color. Add eggs one at a time, beating after each until well incorporated. Beat in vanilla. Reduce speed to low. Add flour alternating with cream until combined. Add raisin mixture and coconut.

Fill muffin cups 3/4 full and bake for about 30 minutes (mine took less time) Let cool completely.

To serve, place one cupcake on dessert plate and spoon glaze over each.


Rum-Caramel Glaze

1 cup sugar
1/4 cup water
1/4 cup dark rum
1/4 cup heavy cream

In a heavy medium saucepan cook water and sugar until sugar is dissolved and syrup is clear. Stop stirring and cook until boiling. Continue to boil until it turns amber in color. Remove from heat and carefully and slowly stir in rum and cream. Stir with a wooden spoon until smooth. Let cool, stirring occasionally until thickened.