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scappini
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PdfPreheat oven to 350°F. Line a 24-cup standard muffin pan with liners.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a larger bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, beating after each. Stir in vanilla.
Gently fold in the dry flour mixture just until combined (don’t overmix).
Divide batter among the cupcake liners, filling about ⅔ full.
Bake ~18-22 minutes, until the tops are set and a toothpick inserted in center comes out clean or with a few moist crumbs. Don’t overbake (they’ll dry out).
While cupcakes are warm (but cooled enough to handle), poke holes on the top of each cupcake (using a skewer or toothpick).
Slowly spoon the milk-rum soaking mixture over each cupcake. Alternatively, use a syringe or baster to lightly soak. Let them rest so they absorb the liquid. Cover and refrigerate for at least 4 hours, ideally overnight.
When ready to serve, whip the heavy cream: start until it begins to thicken, add confectioner’s sugar, continue until soft peaks, then add the rum and whip to stiff peaks.
Frost each cupcake with whipped cream topping. Garnish with fresh berries, if using. Serve chilled.