Orange-Raisin Cupcakes Recipe
Ingredients
| Orange | 1 Medium | |
| Seedless raisins | 1 Cup (16 tbs) | |
| Soft butter | 1/2 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Eggs | 2 | |
| 1 cup commercial sour cream | ||
| Cake flour | 2 1/2 Cup (16 tbs), sifted | |
| Soda | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Cinnamon | 1/2 Teaspoon | |
| Nutmeg | 1/4 Teaspoon | |
| Cloves | 1/8 Teaspoon | |
| Icing sugar | ||
Directions
Heat oven to 375 degrees.
Line 24 large muffin cups with paper baking cups (or grease and flour pans if you prefer).
Wash orange and cut into 8 wedges.
Remove seeds.
Put orange wedges through fine blade of food chopper (rind and all).
Combine with raisins and mix until well blended.
Combine butter, sugar and eggs in large mixer bowl and beat with electric mixer (medium speed) until light and fluffy.
Stir in sour cream and orange-raisin mixture.
Sift flour, soda, salt, cinnamon, nutmeg and cloves together into mixture and stir until well blended.
Spoon into paper baking cups filling 1/2 full.
Bake about 20 minutes or until tops spring back when touched lightly.
Remove from pans, set on cake racks and sift icing sugar over the tops.
Serve slightly warm or cold.
Line 24 large muffin cups with paper baking cups (or grease and flour pans if you prefer).
Wash orange and cut into 8 wedges.
Remove seeds.
Put orange wedges through fine blade of food chopper (rind and all).
Combine with raisins and mix until well blended.
Combine butter, sugar and eggs in large mixer bowl and beat with electric mixer (medium speed) until light and fluffy.
Stir in sour cream and orange-raisin mixture.
Sift flour, soda, salt, cinnamon, nutmeg and cloves together into mixture and stir until well blended.
Spoon into paper baking cups filling 1/2 full.
Bake about 20 minutes or until tops spring back when touched lightly.
Remove from pans, set on cake racks and sift icing sugar over the tops.
Serve slightly warm or cold.
Chef
