Caramel Topped Raisin Cupcake Muffins |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Another family favorite from my mom's recipe collection. Has that lovely old fashioned taste that never fails to please. Moist and wonderful, makes for no leftovers at teas, coffee hour and bake sales. Great with or without the home made icing. The icing makes for over the top. Ingredients:
1 1/2 cups raisins (we use 1 cup) |
1 1/2 cups water |
3/4 cup brown sugar |
1/2 cup butter (or margarine) |
1 egg |
1 teaspoon vanilla |
1 1/2 cups flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
caramel icing |
1 1/3 cups brown sugar |
3/4 tablespoon cream |
4 tablespoons butter (or margarine) |
1 teaspoon vanilla |
Directions:
1. Put water and raisins in a pot simmer for 20 minutes - DO NOT BOIL.
2. Remove from heat - DO NOT DRAIN.
3. Preheat oven to 350, spray 12 muffin cups with non stick spray or use paper muffin cups.
4. In a large bowl cream butter and sugar, add egg, vanilla. the cooled raisins and water - stir to mix.
5. In a separate bowl combine flour, baking powder, baking soda, using a whisk blend dry ingredients,.
6. Add dry ingredients stirring until well incorporated.
7. Pour into muffin cups filling two thirds full.
8. Bake for twenty to twenty-five minutes ( ovens vary - bake until tops are firm to touch and nicely browned.).
9. CARAMEL ICING
10. In medium pot combine brown sugar,cream and butter.
11. Cook on low to medium heat stirring constantly until mixture comes to a boil.
12. Boil one minute, remove form heat.
13. Add vanilla and beat until firm, ice before mixture hardens.
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