Remember that bottle of Jamaican Rum I had to open and use for the Carrot Cocktail? Even after several servings *hic*, there's still plenty left and I'm starting to enjoy using rum in my kitchen adventures.
With some dried cranberries leftover from all the Christmas baking, I knew I had to make this immediately. (Especially when I read that this had rum in it.)
And get this! For the first time (first time for as far as I can remember anyway), I followed a recipe to the letter and made no changes ... oh, except maybe for the squiggly white chocolate decoration and the recipe title.
One thing I'd do different to this already perfect recipe would be to add more rum (sorry, Ann, I'm a closet alcoholic in denial. Oh, did I just admit to it? Guess I'm not in denial anymore! Yay! Let's drink to that!) and to soak those cranberries longer than I did. I just couldn't wait to make them, I guess. (Ya, right).
There's something seriously wrong with the weather here. The evaporation rate is crazy. Each time I add rum, it seems to evaporate really quickly *sip* and I'd have to add more *sip* and there seem to be never enough *sip* to soak the cranberries in *sip* *hiccup*. (Exshquish me).
For Ann's original, less tipsy and sane post, click here.
Otherwise, continue reading for recipe ....
80 g dried cranberries
3 tbs rum (more! more!)
175 g butter, softened
150 g icing sugar
45 g good quality cocoa powder
90 ml hot water
1 tsp vanilla extract
3 large eggs
75 ml whipping cream
175 g plain flour
1/2 tsp baking powder
1/2 tsp baking soda
Preheat oven to 170˚C.
Soak cranberries with the 3 tbs of rum for an hour. (Will try soaking them overnight next time).
Mix sifted cocoa powder with hot water. Set aside.
Mix together flour, baking powder and baking soda.
Beat butter and icing sugar until pale and fluffy.
Add in cocoa mixture and vanilla extract. Mix well.
Add in eggs, one at a time. Beat well after each addition.
Whisk in cream.
Fold in flour and then add in soaked cranberries together with whatever juices it's been soaking in (if there's any left after all the sipping). Mix well.
Spoon batter into lined muffin tins 3/4 full.
Bake for about 20 - 25 mins or until skewer comes out clean when inserted into middle of cupcake.
Remove from tins and cool on racks.
Top with ganache to serve.
Decorate with white chocolate squigglies, sprinkles, sugar shapes, etc.
(Okaaay ... this part I didn't follow 100%)
125 g semi-sweet / bitter chocolate, chopped
100 ml cream
20 g butter
1/2 tsp vanilla extract (I didn't add this)
1/2 tbs rum (optional) (what do you think I did?)
In a microwave-proof glass container, heat the cream and then mix together with the chopped chocolate.
Stir until smooth and all chocolate have melted. (If you find it to be lumpy, give it a short zap in the microwave and stir. Take care not to burn the chocolate).
Stir in butter. Mix well.