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1
Preheat oven to 325F.
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2
Brush standard muffin tins with butter; dust with flour, tapping out excess.
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3
In a bowl, pour rum over raisins, and let soak.
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4
In another bowl, whisk together flour, baking powder, and salt.
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5
With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy.
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6
Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
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7
Beat in vanilla.
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8
Reduce speed to low.
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9
Add flour mixture in three batches, alternating with two additions of heavy cream, and beating until combined after each.
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10
Mix in raisin mixture and coconut.
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11
Divide batter evenly among prepared cups, filling each three-quarters full.
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12
Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 30 minutes.
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13
Transfer tins to wire racks to cool 20 minutes.
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14
Run a small offset spatula or knife around edges; turn out cupcakes onto racks and let cool completely.
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15
Cupcakes can be stored up to 3 days at room temperature in airtight containers.
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16
To serve, set cupcakes on dessert plates, and spoon glaze over each.
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17
Alternatively, finish by placing cupcakes on a wire rack set over a baking sheet; spoon glaze over cupcakes, and let set.
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18
Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.
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19
Heat sugar and the water in a heavy saucepan over medium, stirring occasionally, until sugar is dissolved and syrup is clear.
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20
Stop stirring, and cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming.
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21
Continue to boil, gently swirling occasionally to color evenly, until mixture is medium amber.
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22
Remove from heat.
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23
Carefully stir in rum and cream (the mixture will spatter) with a wooden spoon until smooth.
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24
Let cool, stirring occasionally, until thickened, about 5 to 10 minutes.
