Rum and raisin cupcakes - Dairy Free Recipe
A delicious cupcake filled with rum soaked raisins, topped with a 'buttery' rum glaze and a rich rum frosting.
Prep Time: 30 minutes
Cook Time: 20 minutes
Yield: 12
Is there a better way to make a rainy day more cheerful? Today I woke up to a day off work and the weather was miserable so I decided to bake some vegan cupcakes.
I normally like my rum and raisin in ice cream form, but this is a good enough substitute right now!
This recipe was adapted from Vegan Cupcakes Take Over The World.
Ingredients for the cake:
- 110g raisins – roughly chopped
- 2 tbsp dark rum
- 180ml soya milk
- 1 tsp apple cider vinegar
- 75g rapeseed oil
- 150g granulated sugar
- 1 tbsp treacle
- 1 tbsp rum
- 1 1/4 tsp vanilla extract
- 175g plain flour
- 2 tbsp cornflour
- 3/4 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 1/4 tsp grated nutmeg
Method:
- Preheat the oven to 180C and line a cupcake tin with liners
- In a small bowl, mix the dark rum with the raisins and let them soak for a minimum of 30 minutes
- Whisk together the milk and vinegar – set aside for a few minutes to curdle
- Pour milk mix into a large bowl and whisk in the oil, sugar, treacle, rum and vanilla extract
- Sift in the flour, cornflour, baking powder, bicarbonate of soda, salt and nutmeg
- Stir well until everything is combined
- Fold in the rum soaked raisins
- Fill the cupcake liners (1/3 full) and bake for 18 – 20 minutes
Ingredients for the Rum Glaze:
- 65ml dark rum
- 3 tbsp granulated sugar
- 1/2 tsp vanilla extract
- 15g vegan margarine
Method:
- Bring the rum and sugar to a simmer over a medium heat
- Make sure the sugar dissolves and leave to bubble for a minute
- Reduce the heat and cook for another 2 minutes until it resembles a thin light syrup
- Remove from the heat and stir in the vanilla and margarine
- Allow to cool for a few minutes before dribbling over the still warm cupcakes
Ingredients for the Rum Frosting:
- 60g vegan margarine – room temperature
- 180g icing sugar
- 1 tbsp rum
- 1/2 tsp vanilla extract
Method:
- Beat the margarine, sugar and rum together on a slow speed (using a handheld mixer)
- Turn the speed to high and beat until thick and creamy – around 5 minutes
- If the frosting is still a little runny, add some more icing sugar (and if it’s too thick add some soya milk)
- Frost the cupcakes with a small swirl
The verdict? Pretty good…..not as good as rum and raisin ice-cream, but the flavour was definitely there. They haven’t taken over my favourite recipe from this book though.
If you wanted to make these a little lighter, they would be perfectly good without the frosting!
Just stumbled across your site and these look delish! I’m sure my vegan friend will love them.
It’s such a shame you’re not posting any new recipies by the looks of it. Not to be nosy but I do hope you’re OK though. You stopped posting fairly suddenly :-O
Hi Sabine – thanks for the comment! All good thanks…..life priorities just changed a little so I don’t have as much time for baking. Although I did make some delicious vegan chocolate and marmalade sandwich biscuits at the weekend so maybe I’ll post a few more recipes in the near future x