Originally created to celebrate LOLA’s first Christmas in Selfridges, this was perfectly named by Deon, Selfridges’ bakery buyer at the time, the moment he tasted it! It is a moist cupcake infused with dark rum and studded with dried fruit. You will need to soak the dried fruit the day before baking.
muffin pan lined with 12 muffin cases
Makes 12
Put the currants, sultanas/golden raisins and dried cranberries in a bowl with 4 tablespoons boiling water and let soak overnight until plump and juicy.
The next day, preheat the oven to 180˚C/350˚F/Gas 4.
Sift together the flour, baking powder and cinnamon in a bowl.
Put the butter, sugars, rum and vanilla in a mixing bowl and beat with an electric hand mixer until pale and fluffy. Stop occasionally to scrape down the side of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition.
Gently fold in the sifted dry ingredients, then the soaked dried fruit and the milk.
Divide the mixture between the muffin cases. Bake in the preheated oven for 20–25 minutes or until well risen and a skewer inserted in the middle comes out clean. Remove from the oven and let cool completely on a wire rack before decorating.
While the cupcakes are cooling down, make the chocolate brandy buttercream.
Put the butter in a bowl and beat with an electric hand mixer until very soft and smooth. Sift half the sugar and half the cocoa powder into the bowl, beating until incorporated. Add the second half of the sugar and cocoa and beat on low speed.
Add the brandy. Slowly pour in the milk and when it is mixed in, beat for 3–5 minutes on a higher speed.
Spread the frosting over the cold cupcakes using a spatula. Decorate with a cluster of dried cranberries and chocolate-coated raisins.