I’m not huge on frostings. Seriously. Most times when I’m faced with a cupcake laden with frosting, I tend to have a pile of frosting sitting on the side of my plate. And believe me it does take some dexterity to get that frosting off without losing the top of your precious cupcake lying beneath.
So, there it is, I’ve said it. I like a cupcake without frosting and don’t you tell me to eat a muffin instead. For starters, there’s a huge difference between the two, though with many a patisserie churning out cakey muffins, the true more bready muffin with its pat of butter is finding its identity merging with that of its sweeter, cakey cousin. I love muffins by the way, but today is about cupcakes, though the batter was so moist I ended up adding a little more flour than my recipe originally called for. I thought I’d have to re-christen it a muff-cake, but that bordered on x-ratedly weird, so I ditched the idea. What’s a touch of extra flour when the result is this boozy, decadent, moist and heavenly cake in a couple o’ bites.
It all started with this pair of kites outside my window and their quest to build a nest. Now how difficult do you think building a nest would be for a couple of kites, given that they are pretty much the largest birds in these skies.
Massively difficult as I found out. Though at the end of the day, or the week more like it, the kites did prevail. It kind of made me think of a pregnant Mary doing the round of inns in Bethlehem with Joseph, and having the door slammed in her face. Only this time around it was the crows who played dirty. What’s it about crows playing spoilsport to a pregnant kite. Predator like they dive-bombed the poor kite who valiantly tried to hold her ground at first, then hopped about from branch to branch desperately holding on to an all too large twig she had carried up into the tree, before dropping it and screeching for help.
And it arrived. Her mate, careening in at top speed into the murder of crows, seven of them, at times even nine, scattering them about, before the nasty critters regrouped (apologies to all you crow lovers out there) and turned on him, chasing him off, pursuing him from tree to tree, pecking at his tail feathers.
I’m not merely talking the common house crow here, but also the more vicious jungle variety, larger, black and sharper beaked, almost raven-like. Two hours every morning, and then they were gone, off to gloat about their little victory over the kites who after the crows departed each day would go into high gear, building twig upon twig, but to no avail. The next day would find the crows back at their vicious game, the mess of twigs dismantled, the dive-bombing back on point. But the doughty kites persisted, and the crows finally gave up. I’d like to believe that they were just messing around and realised they’d gone too far. Whatever it was, it meant that the nest was up, twigs, cloth, cotton and whatever else the kites could muster. I caught a glimpse of what I thought was an egg yesterday, there must be, because mama kite sits in the nest all day, while her mate dutifully tends to her, bringing tasty tidbits and sitting on the branch of the adjoining tree screeching out what I can only assume to be the kite equivalent of “any time now” to every passing avian who would care to know.
And then I was meeting a friend for dinner and two good things in one day called for a treat. Rum n Raisin’s always a winner… but with a twist. Or squeeze as it turned out, (a good couple of squeezes in fact) of Hershey’s caramel syrup (and no… Hershey’s isn’t paying me a dime. Though if any one from Hershey’s reads this post I have a list on the ready, and I would be grateful if they obliged :-))
I ended up using a little more flour than I normally use for this recipe, close to 1 1/3 cups (because the caramel syrup and rum made the batter a bit more runny than I expected) to my cup of butter (softened) and powdered sugar (+ 2 tablespoons of the sugar). Creamed the butter n sugar before adding in two eggs, a 1/2 teaspoon of vanilla extract and the flour which I sifted with a level teaspoon of baking powder and a pinch of baking soda. I used dark raisins (aka black raisins… about 3/4 of a cup and some currants (1/4 cup) that had been steeping for a couple of months in rum. Oh yeah! Adding in 2 teaspoons of balsamic vinegar and a teaspoonful of granulated sugar just to take it a notch higher.
Don’t forget to add in a couple of tablespoons of the rum the raisins have been steeping in as well.
Now, I could have made caramel from scratch, but then I figured I’d let Hershey’s owe me one 😉 So about 4 large tablespoons of caramel syrup. And that was it, incorporate everything well, none of that measured muffin folding technique required here.
I allowed the batter to sit for 10 minutes before filling up the cupcake liners about 3/4 of the way. Then baked them in a pre-heated oven at 200° C for 15 – 18 minutes.