Cherry Rum Cupcakes Recipe

Veg   CD   35mins plus cooling

A cherry cupcake recipe with a light fluffy Rum butter cream topping

Makes approx. small 10 Cupcakes (fairy cakes)     Cold  Vegetarian   Fruit  Cupcakes  Cakes  Baked Fayre   

Ingredients for the cupcakes

50g/2oz Self Raising Flour

50g/2oz Margarine

50g/2oz Caster Sugar

1 Egg, beaten

2 tbsp Glacé Cherries, quartered

For the topping (frosting)
50g/2oz Softened Butter

100g/4oz Icing Sugar (confectioners)
2 teasp Dark Rum
 

Instructions

1. Preheat the oven to 190C, 375F, Gas mark 5 and place some paper fairy cake cases on a baking tray, evenly spaced apart.

2. 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.

4. Place 1 heaped teaspoon of the mixture in each paper case, smooth the tops, then bake 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

Cake Recipes  |  Bread & Bun Recipes  |  Biscuit/Cookies & Pastries Recipes

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