Rum mini cupcakes

Rum mini cupcakes


We baked the dough in a mini muffin mold with mixed fruit into the dough so you don’t have to pickle the fruit yourself.


  • Unsalted butter 36g
  • Fine granulated sugar 32g
  • Whole egg 36g
  • Soft flour 28g
  • Almond powder 8g
  • Baking powder 0.7g
  • Mixed fruit 34g
  • Rum 3g


  1. Put the butter at about 22 degrees Celsius and fine granulated sugar in a bowl and cream it with a rubber spatula.
  2. Mix with a hand mixer until it becomes white and fluffy.
  3. Add the beaten eggs that have been brought to room temperature into in several batches, and mix well with a hand mixer each time.
  4. Make sure the eggs and butter are evenly emulsified before adding the next egg. *Be careful not to add too many whole eggs at once, as they will easily separate.
  5. Add the sifted flour, and at first mix the flour and butter, imagining that you are dispersing the flour into the butter as if you are cutting it.
  6. Once the flour is dispersed to some extent in the butter, add the mixed fruit sprinkled with rum.
  7. Next, scoop the dough from the bottom of the bowl with a rubber spatula and mix by turning the dough, and at the same time, rotate the bowl counterclockwise about 60 degrees at a time until the dough is mixed. It’s OK when it becomes smooth and shiny.
  8. Put the batter from step 7 into a piping bag and set aside.
  9. Lower the preheated oven to 180 degrees and bake for about 10 to 12 minutes. It’s ok if you insert a bamboo skewer and nothing sticks to it. When it’s done baking, tap it lightly on the counter to release the hot steam.
  10. Remove from the mold and cool on a cake cooler.