INGREDIENTS (10 cupcakes)
200 g caster sugar
150 g. butter
For the cream topping
300 ml double cream
3 tbsp icing sugar
Method
Add 1 egg, 1 third of the sifted flour mix and a splash of milk and beat until just combined.
Repeat until all the ingredients are combined.
Fold in the rum-soaked raisins, keeping 30g of raisins and a bit of juice back to decorate.
Divide the batter between the cases and bake for 20-25 minutes depending on your oven.
Cool in the tins for 10 minutes before moving the cakes to a wire cooling rack.
To make the cream topping
- Add the cream and icing sugar to a large mixing bowl, then beat for 2 minutes with an electric whisk until smooth and firm enough to pipe. Don’t whisk too long or the cream will be too thick to pipe and look lumpy.
Piping a swirl
Attach the nozzle to the piping bag and place in a tall glass, pulling the bag down around the glass. Fill the bag 2/3 full with the cream topping and twist at the top of the bag to close.
By @gloria.baker.587 .
Thanks for inspiring us!
You can see the recipe here: canelakitchen.blogspot.com
