Recipe

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• 1/2 cup raisins
• 3 tbsp dark rum
• 1 cup sweet butter, softened
• 1 cup superfine sugar
• 2 cups self-rising flour
• 1 tsp baking powder
• 4 eggs
• 5 tbsp dark rum
• 2 tbsp unpacked light brown sugar

• 1 Soak raisins in rum for 2-3 hours or overnight to soften them; drain.
• 2 Preheat oven to 350°; place 18 paper baking cups in muffin pans.
• 3 In a large bowl, combine all the cupcake ingredients (butter through eggs) and beat with an electric mixer until smooth and pale, about 2-3 minutes.
• 4 Stir in raisins; spoon batter into cups; bake for about 20 minutes.
• 5 While the cupcakes are in the oven, combine the syrup ingredients in a saucepan; over low heat, dissolve the sugar in the rum.
• 6 Simmer 5 minutes, then remove from heat.
• 7 Remove pan from oven; with a toothpick, prick 5 holes in each cupcake and pour the warm syrup over them.
• 8 Then remove the cupcakes and cool on a rack.