Recipe courtesy of Sheryl Bito from Tiny Cupcake Toppers
- 1/4 cup (30 g) dried wolfberries (goji berries)
- 1/2 cup (120 ml) rum
- 1/2 cup (120 ml) evaporated milk
- 1/3 cup (80 ml) heavy cream
- 1 cup (225 g) butter
- 1/2 cup (60 g) sunflower seeds
- 1 cup (225 g) castor sugar
- 2 large eggs
- 1 cup (125 g) all-purpose flour
- 1 cup (100 g) cocoa powder
- 1/2 tsp baking soda
Preheat oven at 350°F (175°C/gas mark 4).
Soak dried wolfberries in rum for 15-20 minutes until plump.
Add butter, sugar, evaporated milk and heavy cream into a microwave safe bowl. Microwave on high for 1 to 1 1/2 minutes, stir until mixture is properly melted and combined.
In a big mixing bowl, sift together all-purpose flour, cocoa powder, baking powder and baking soda.
Break eggs in a small bowl, lightly whisk. Add eggs and the rehydrated wolfberries into butter mixture and stir well.
Make a well in the dry ingredients.
Pour butter mixture into the dry ingredients and stir with a balloon whisk. Do this in a few batches to avoid lumps.
Stir in the sunflower seeds.
Pour batter into cupcake pan lined with wrappers; fill slightly more than half full.
Bake for about 15 minutes, check for doneness by inserting a toothpick in the middle of a cupcake.