Thursday, 5 January 2012

Raisin And Mixed Peel - Spice Cupcakes




Raisin and Mixed Peel -Spice Cupcakes
Ingredients
2 cups sifted all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
½ cup soft butter or margarine
1 cup light-brown sugar, firmly packed
1 egg
1 cup milk
½ cup seedless raisins
½ cup mixed peel (candied)
½ cup finely chopped nuts (optional) 
Optional:  Raisins and Mixed Peel had been soaking in a little black rum.  (Like Fruit Cake) 
Method
1.                  Preheat oven to 375°.  Grease and flour bottoms at 16 (2 ½ inch) cupcake cups.
2.                  Sift flour with soda, salt, cinnamon, cloves, and nutmeg; set aside.
3.                  In large bowl of electric mixer, at high speed, beat butter, sugar, and egg until light and fluffy.
4.                  At low, speed, beat in flour mixture (in fourths), alternately with milk (in thirds), beginning and ending with flour mixture.  Beat just until combined.
5.                  Stir in raisins, mixed peel and nuts.
6.                  Spoon batter evenly into prepared cupcake cups, filling two thirds full.
7.                  Bake about 25 minutes, or until surface springs back with gently pressed with fingertip.
8.                  Remove to wire rack; cool completely.  Serve plain, or frost as desired.  
Cupcake Butter Frosting  
Ingredients 
2 ½ to 3 cups sifted confectioners’ sugar
2 tablespoons soft butter or margarine
1 egg
1 teaspoon vanilla extract, or ½ teaspoon almond extract  
Method 
1.                  In medium bowl, with portable electric mixer at medium speed, or wooden spoon, beat 2½ cups sugar, butter, egg, and vanilla until smooth and easy to spread.  If frosting is too thin, gradually beat in more confectioners’ sugar.
2.                  Makes 1 cup- enough for 24 cupcakes. 
Cupcakes were made and prepared by Shirley-Ann Pearman  
Photography by Shirley-Ann Pearman  
Recipe was taken from McCall CookBook, the chapter on “Cupcakes and Other Finger Cakes”, page 139 an edition of between 1950 –1960s.  The original recipe had 1 cup of raisins, to which I only substituted to this particular recipe 1 cup of mixture of raisins and mixed peel to which I had soaking over the Christmas Season for Fruit Cakes. 

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Thank You!
Shirley-Ann Pearman
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