‘A cupcake is a small package of great wonders’ said a friend once while she made me taste my first cupcake. I discovered it was true once the Indian palate moved far beyond the Monginis muffins we all grew up on. The world of fancy baking opened my word to the new forms of heavenly baked goods, the choux, the mille fleur pastry etc which made me respect baking since a very early age.
My generation has had their trysts with baking at different times; their mother’s aromatic home-made cakes, the sugar laden sweetness from the local bakeries, their first travel experience, the Jewish and Parsi bakeries of Kolkata and Mumbai, an old cookbook which was lying behind dusty book shelves and many more memories and experiences which are world in their own.
Baking needs precision, which I lack many times due to which I prefer the stove than the oven many at times. However, in the last few months I have devoted my time to some baked goods to up my baking skills. It is like mathematics, the more you hone your skills you get better at it. A good friend’s birthday made me bake about 3 dozen of cupcake two weeks ago. I took the help of my new baking guru ‘Cupcake Jemma’ on her YouTube channel. She has managed to increase my interest in baking for the last few months. I have taken from her basic vanilla cupcake and butter cream icing recipe and added my own touch of booze to it.
Boozy Rum and Raisin Cupcakes
(I measured the ingredients in my handy kitchen weigh. If you want to bake that is one cheap investment you should think about)
For the cupcake
- 125 gms flour
- 125 gms powdered sugar
- 1 ½ tsp. baking powder
- ¼ tsp. of bicarbonate of soda
- 1 tsp. of nutmeg
- 125 grams of unsalted butter (softened to room temperature)
- 2 eggs
- ½ tbsp. of milk
- 1/4 tsp. of vanilla extract or 2 tbsp of vanilla essence
- 1 ½ cups of raisins soaked in rum (I soaked the raisins in the rum and did not mix them separately because the raisins become plump and soft, it gives a good texture while in a cupcake and they are not dry and hard. The alcohol also does not overpower the cupcake.)
- 100 ml black rum.
- Sieve the dry ingredients together
- Put the butter and the eggs together and mix in with an electric hand blender till all have mixed well, about 2 minutes.
- Mix in the milk and the vanilla and mix for another minute or 30 seconds.
- Fold in the rum soaked raisins.
- Line a cupcake greased tray with paper liners.
- Fill in the liners with about 2/5 of the batter.
- Preheat an oven and put the cakes for about 170 degrees centigrate for about 22 minutes.
- Set them aside to cool once they are done.
For the Buttercream Icing
- 100 gms of unsalted butter (softened to room temperature)
- 225 gms of icing sugar
- 1 tbsp. of milk
- 45 ml rum
- 1 tbsp. of nutmeg powder
- ½ cup chopped rum soaked raisins
- Mix the butter for 2-3 minutes on a medium speed with your hand blender till the butter turns pale and also increased in quantity.
- Put half of the sugar and mix for about 2-3 minutes. Start from a low speed and increase to a higher speed once the butter and the sugar have mixed roughly.
- Mix the rest of the sugar and repeat.
- Add the milk and the rum together and mix in with the butter mixture. Again, mix for about 2-3 minutes. Start from a low speed and increase to a higher speed.
- Mix in the mixture with a spatula and mix with mixture for another 2-3 minutes.
- Now put it in a piping bag and pipe the icing on the cupcakes. Go crazy with the decoration or keep it simple.
- Put in a small dollop of raisin.
- With a sieve sprinkle the nutmeg powder on the icing.
Heat up a big pot of filter coffee which is great with these little ‘cups of heaven’