gray cupcake pan
Raisins Vanilla Cupcakes
1 1/3 cup (150g) flour, sifted
1 cup (220g) caster sugar
1/3 sunflower oil
1/2 cup (125ml) milk
1 tsp vanilla extract
1 tbsp baking powder
a pinch of salt
1 cup raisins
The night before, place dry raisins (raisins are dried grapes) in a bowl with the dark rum or fruit liqueur, and leave to soak over night. ( for tastiest raisins, but you don’t have to)
Preheat oven to 180°C.
Line a cupcake pan with paper liners, or use silicone, set aside.
In a large bowl combine the flour, baking powder, salt, and set aside.
In a cup pour the milk, sunflower oil.
Beat eggs with an electric mixer on high speed for about 5 minutes. The volume of the beaten eggs will increase.
Add sugar. Beat eggs and sugar with an electric mixer on high speed for about 7-8 minutes or until mixture has thickened and turned a very pale yellow.
Add milk, sunflower, vanilla extract.
Add the dry ingredients flour mixture, into the mixture and mix on slow just until combined.
Add the rum-soaked raisins, keeping some of raisins and a bit of juice to decorate. (in mixture do not put with juice, only raisins)
Divide evenly among liners, about three-quarters full each. Bake until golden, about 20 minutes.
Place cupcakes on a serving tray and use a sifter to sprinkle powdered sugar on cookies until coated.
Wish you a lovely and sweet (Valentine) weekend! 🙂