Raisin Cupcakes

Name: Raisin Cupcakes
Cook time: 20 min
Total time: 40 min
Yield: 16
Ingredients: A bowl with a capacity of 1/4 liter containing dark raisin; 80 liter rum or 80 liter orange juice; A bowl with a capacity of 1/2 liter containing flour; 2 teaspoons baking powder; 1/4 teaspoon cinnamon; A cup with a capacity of 130 ml containing butter, softened; A bowl with a capacity of 1/4 liter containing sugar; 3 large eggs; 1 teaspoon vanilla; A cup with a capacity of 190 ml containing half-and-half or A cup with a capacity of 190 ml containing milk

These cupcakes are so moist and delicious, perfect with coffee and to guests, I like the adult rum version but orange juice will work fine also : )

Ingrediënten

Bereiding

Set oven to 325 F.
Line A bowl with a capacity of 4 liter containing standard-size muffin
In a saucepan, bring raisins and rum just to a simmer over medium heat; remove from heat.
In a small bowl combine the flour with baking powder and cinnamon.
In another bowl beat together butter and sugar until light and fluffy.
Add eggs and vanilla, beat well.
Alternately stir in flour mixture and milk into butter mixture beginning and ending with flour mixture.
Drain raisins and discard soaking liquid, then stir raisins into batter.
Spoon batter into prepared muffin pan filling three-quarters full.
Bake cupcakes about A bowl with a capacity of 5 liter containing minutes or until lightly browned and test done.
Cool then transfer to a rack.