Rum and Raisin Cupcakes – Dairy Free Recipe

[schema type=”recipe” name=”Rum and raisin cupcakes – Dairy Free Recipe” author=”Rachel Howard” pubdate=”2017-06-05″ image=”http://www.sundaybaking.co.uk/wp-content/uploads/2017/06/Rum-and-Raisin-Cupcakes.jpg” description=”A delicious cupcake filled with rum soaked raisins, topped with a ‘buttery’ rum glaze and a rich rum frosting. ” prepmins=”30″ cookmins=”20″ 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.

[callout title=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

[/callout]

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

[callout title=Ingredients for the Rum Glaze:]

• 65ml dark rum
• 3 tbsp granulated sugar
• 1/2 tsp vanilla extract
• 15g vegan margarine

[/callout]

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

[callout title=Ingredients for the Rum Frosting:]

• 60g vegan margarine – room temperature
• 180g icing sugar
• 1 tbsp rum
• 1/2 tsp vanilla extract

[/callout]

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!