Cherry Rum Cupcakes Recipe
35mins plus cooling
A cherry cupcake recipe
with a light fluffy Rum butter cream topping
6 medium Cupcakes (fairy cakes)
Cold Vegetarian Fruit Cupcakes Cakes Baked Fayre
for the cupcakes
Self Raising Flour
2 tbsp Glacé
For the topping (frosting)
50g/2oz Softened Butter
2 teasp Dark Rum
Preheat the oven to 190C, 375F, Gas mark 5 and place 6 paper fairy cake cases on a baking tray, evenly spaced apart.
Place all the cupcake ingredients in a large mixing bowl apart from the
cherries, and beat with a wooden spoon until well blended.
3. Roll the chopped glace cherries in flour to give a light coating then add to
the cupcake mixture and fold in gently with a metal spoon or knife.
Place 1 tablespoon of the mixture in each paper case, smooth the tops, then
towards the top of the oven for about 15 minutes, until well-risen, golden and firm
to the touch. Cool on wire racks.
5. Once the cupcakes and cold, place the butter, icing sugar and rum in a mixing bowl and
beat together until well blended, smooth and fluffy.
6. Divide the butter cream mixture between each
cupcake, either spreading evenly or swirling. Can also be piped.
More Cupcake Recipes
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