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Spongy Cupcakes With Raisins

Dessert.Master's picture
Ingredients
  Raisins 1 Cup (16 tbs)
  Whole wheat pastry flour 2 Cup (32 tbs) (whole wheat)
  Baking powder 2 Teaspoon
  Baking soda 1 Teaspoon
  Butter 1⁄2 Cup (8 tbs)
  Honey 1⁄2 Cup (8 tbs)
  Eggs 3
  Milk 1⁄3 Cup (5.33 tbs)
  Vanilla extract 1 Teaspoon
Directions

Preheat oven to 350° F.
Butter 3 6-cup muffin tins.
Dust raisins with 1/4 cup flour.
Sift together 1 3/4 cups flour, baking powder, and baking soda 3 times.
In a large bowl, beat together butter and honey.
Beat in eggs.
Add flour mixture and milk alternately.
Mix in vanilla, and fold in raisins.
Spoon batter into prepared muffin tins, filling each cup about two-thirds full, and bake on middle shelf of oven for about 20 minutes, or until a cake tester or food pick inserted into the center of a cake comes out clean.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2560 Calories from Fat 987

% Daily Value*

Total Fat 112 g171.7%

Saturated Fat 63.9 g319.7%

Trans Fat 0 g

Cholesterol 883.9 mg294.6%

Sodium 2436.1 mg101.5%

Total Carbohydrates 375 g124.9%

Dietary Fiber 24.4 g97.8%

Sugars 235.5 g

Protein 41 g82.7%

Vitamin A 72.4% Vitamin C 8.1%

Calcium 111.5% Iron 68.3%

*Based on a 2000 Calorie diet

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Spongy Cupcakes With Raisins Recipe