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Spicy Raisin Cupcakes Recipe
|Raisins||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Flour||1 Cup (16 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Shortening raisin liquid||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs) (To Mix With Raisin Liquid To Make 1 Cup)|
|Chopped nuts||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2749 Calories from Fat 960
% Daily Value*
Total Fat 107 g164%
Saturated Fat 23.9 g119.7%
Trans Fat 7.9 g
Cholesterol 211.5 mg
Sodium 1914.8 mg79.8%
Total Carbohydrates 431 g143.7%
Dietary Fiber 19.3 g77.1%
Sugars 260.6 g
Protein 44 g87.2%
Vitamin A 5.2% Vitamin C 7.8%
Calcium 85.3% Iron 71.8%
*Based on a 2000 Calorie diet
Line 12 medium muffin cups with paper baking cups.
Mix raisins and water in saucepan.
Cover and simmer 15 min.
Drain and save liquid.
Measure flour by dipping method or by sifting.
Stir flour, sugar, baking powder, salt, and spices in bowl.
Add shortening and liquid.
Beat 2 min. medium speed on mixer or 300 vigorous strokes by hand.
Scrape sides and bottom of bowl constantly.
Beat 2 more min., scraping bowl frequently.
Mix drained and cooled raisins with 2 additional tbsp. flour and nuts.
Fold carefully into batter.
Pour into baking cups, filling each about 1/2 full.
Bake 15 to 20 min., or until toothpick inserted in center of cupcake comes out clean.