In a small bowl, dissolve the coffee with the rum, add the raisins and let them soak overnight.
Preheat the oven to 170ºC (325 f) line a 12-cup cupcake pan with paper liners.
Sift the flour and salt into a large bowl, add brown sugar in another large bowl.
Beat the butter, milk, and eggs until well combined, pour the milk mixture into the bowl with the dry ingredients.
Add three-quarters of the rum mixture to the raisins, stir with a spoon. Pour the mixture to fill three-quarters of each mold.
Bake for 25 to 30 minutes until golden and firm to the touch, let cool completely.
Butter and Rum Glaze:
1/2 cup softened butter, 1/2 tablespoon rum, 1 1/2 cups powdered sugar.
In a small bowl, beat the butter with the rum. Add powdered sugar and mix until completely combined. Spread the frosting over the cupcakes and decorate with raisins on top.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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