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1
Preheat the oven to 350 degrees F. Line 4 mini cupcake pans with 96 cupcake liners.
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2
Chop the raisins and place in a bowl.
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3
Add the baking soda, and then stir in the boiling water.
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4
Let stand for 30 minutes.
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5
Add the flour, cinnamon, and salt to a bowl.
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6
Cream the butter in a large bowl with an electric mixer on medium speed.
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7
Gradually add the sugar, mixing until light and fluffy.
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8
Add the eggs and egg yolks, 1 at a time, mixing after each addition, and beat until light and fluffy.
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9
Add the lemon juice, vanilla extract, rum flavoring, and rum.
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10
Add the flour mixture alternating with the raisin mixture, beginning and ending with the flour mixture.
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11
Pour into the cupcake liners and bake until light brown on top, 12 to 13 minutes.
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12
Cool before frosting.
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13
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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14
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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15
Cream the butter in a large bowl with an electric mixer on medium speed.
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16
Add the vanilla and salt.
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17
Alternate adding the powdered sugar with the cream, a teaspoon at a time, until the desired consistency is reached.
