Rum sultana and crystallised fruit cupcakes
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Photo: Sandrine Djanogli
Preparation: 15 mins plus 30 mins soaking
Cooking: 20 – 30 mins
Makes: 24 cakes
100ml old rum
100g crystallised fruits
3 eggs, separated
150g caster sugar
150g unsalted butter
210g self-raising flour
Heat oven to 160°C and line two 12- hole muffin tins with paper cases.
Dice the crystallised fruits.
Warm the rum and add the sultanas to it.
Leave to soak for 30 minutes.
Drain the sultanas and add 10g of flour on to them, making sure you do not mix the flour into them — you must still see the white of the flour.
Mix the egg yolks with the sugar.
Melt the butter and pour it on the mixture then stir in 200g of flour.
Beat the egg whites until firm.
Fold them into the sugar/flour/egg mixture then fold in the fruits.
Spoon into the paper cases and bake for 20 – 30 minutes.