When the Tastes Combine

Sometimes, it would be nice to combine two of your favourite flavours. What I did was to dig out this Chocolate Rum and Raisin Cupcakes recipe from Tempt: Cupcakes to Excite by Betty Saw. This is the 2nd time I have done this recipe. The 1st time I tried it out after borrowing the book from the library, I knew I had to re-cake this recipe once again.

Thankfully, I got hold of a copy of the book on offer at more than 60% off from the original price. What a great bargain man! And to think that I would actually find it to be in a place like NTUC Fairprice Extra..

This time round, I increased the proportion and added more raisins which is to my liking. I also upped the amount of rum to give it a stronger kick. The alterations did not fail me and there it was - moist chocolatey cupcakes with a the right blend of rum - not too subtle not too overpowering. When the tastes of rum and chocolate combines, it is just amazing!

The cupcakes are so moist that the top layer remains slightly fudgy, as can be seen in the pictures above.

Chocolate Rum and Raisins Cupcakes ( Recipe adapted from Tempt: Cupcakes to Excite by Betty Saw)

Equipment: Muffin tin with holes 5cm in diamter measured from the base, cupcake liners/paper

Ingredients:

105g raisins, chopped

60ml dark rum

130g unsalted butter, softened

110g caster sugar

3 eggs (60g each) , separated and at room temperature

150g dark chocolate ( I used 60%), melted

110g self raising flour, sifted

1 tbs dark rum

Method:

1) Preheat oven to 160 degrees C and line muffin tin with cupcake liners/paper.

2) Combine rum and raisins and allow to soak for 3 hours.

3) Cream butter and 55g sugar until light and fluffy. Add egg yolks one by one until combined

4) Add one tbs rum to the rum soaked raisins. The rum should have evapoarated after 3 hours. Stir in rum raisins mixture and melted chocolate to combine. Next fold in the flour until well combined.

5) In a separate clean bowl, beat egg whites until foamy. Add remaining 55g sugar gradually and beat until egg whites are almost stiff. The egg whites should be moist and creamy and not chunky.

6) Fold one third of beaten egg white to the mixture in 3) to lighten. Fold in remaining egg whites until combined using a whisk.

7) Scoop batter into cupcake liners and bake for 20minutes or until toothpick inserted in the middle comes out clean.

Notes:

1) Recipe makes about 14 cupcakes

2) Taste of cupcake matures as day passes

3) Use a clean metal (preferably) bowl and beater to beat egg whites.