Fruited Cup Cakes
Description
This section is from the book "Queen's Of Cuisine", by Martha Logan. Also available from Amazon: Queens of Cuisine.
Fruited Cup Cakes
Creaming Method Yield
18 medium cup cakes.
1/2 cup Swift'ning 1 cup seedless raisins.
1 cup sugar 2 1/4 cups sifted cake flour.
1 teaspoon salt 3 teaspoons double acting baking powder.
2 eggs 1/2 cup milk Rind of 1/2 orange.
Cream Swift'ning. Add sugar and salt. Cream until fluffy. Add eggs, one at a time, beating well after each addition. Grind orange and raisins. Add. Sift together flour and baking powder. Add alternately with milk, adding flour first and last. Mix until thoroughly blended. Rub muffin pans (2 3/4-inches in diameter and 1 -inches deep) with Swift'ning. Fill two-thirds full with batter, and bake.
Baking Temperature
375° F.
Baking Time
About 25 minutes.
Suggested Frosting
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