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Queen Cakes – Raisin Cupcake Recipe

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★★★★★

4.9 from 113 reviews

Classic Queen Cakes or Raisin Cupcakes are delightful, soft, and fluffy treats made with a buttery batter studded with juicy raisins. These moist cupcakes are perfect for tea time or as a sweet snack, combining the richness of vanilla-infused cake with the natural sweetness of raisins.

Ingredients

Scale

Dry Ingredients

  • 130 g Self-raising flour
  • 80 g Raisins (reserve a few for topping)

Wet Ingredients

  • 130 g Butter or Margarine (softened at room temperature)
  • 130 g Caster sugar
  • 1 tsp Vanilla Extract
  • 2 large Eggs (approx. 130g with shells)

Instructions

  1. Prepare: Remove the butter or margarine from the fridge ahead of time to soften at room temperature, which helps it cream more easily with sugar. Measure all ingredients accurately. Preheat your oven to 170°C fan / 190°C / 375°F / Gas Mark 5. Lightly butter the cupcake tin holes to hold liners firmly in place.
  2. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and caster sugar together with an electric mixer on medium speed for about 4 minutes until the mixture is pale, fluffy, and creamy. If mixing by hand, use a wooden spoon and stir vigorously until well combined.
  3. Add Eggs and Vanilla: Stir in 1 tsp vanilla extract. Then add the eggs one at a time, mixing thoroughly after each addition. To prevent the mixture from curdling or splitting, add a tablespoon of the self-raising flour with each egg. Continue mixing on medium speed for about 2 minutes until smooth and creamy.
  4. Fold in Flour: Sift the self-raising flour into the bowl. Gently fold the flour into the wet mixture using a spoon, combining just until there are no visible flour streaks; avoid overmixing to keep the batter light.
  5. Add Raisins: Stir in most of the raisins evenly into the batter, reserving a few to sprinkle on top before baking.
  6. Fill Liners: Use a tablespoon to scoop the batter and a teaspoon to push it evenly into cupcake liners placed in the prepared tin. Distribute any leftover batter evenly. Sprinkle the reserved raisins on top of each cupcake for an appealing finish.
  7. Bake: Place the cupcake tin in the preheated oven and bake for approximately 20 minutes until the cupcakes turn golden brown.
  8. Check Doneness: Test by inserting a toothpick or cocktail stick into the center of a cupcake. It should come out clean when baked through.
  9. Cool: Transfer the cupcakes to a wire rack and let them cool completely before serving.
  10. Serve: Enjoy the Queen Cakes plain or decorate with frosting, icing, or your favorite toppings.

Notes

  • For best texture, ensure the butter is softened but not melted before creaming.
  • Adding a tablespoon of flour with each egg helps stabilize the batter and prevents curdling.
  • Do not overmix after adding the flour to avoid dense cupcakes.
  • Raisins can be soaked in warm water or rum for added moisture and flavor if desired.
  • Store cupcakes in an airtight container at room temperature for up to 3 days.
  • These cupcakes freeze well; wrap tightly and freeze for up to 1 month.

Keywords: Queen Cakes, Raisin Cupcakes, British cupcakes, traditional baking, teatime treats, raisin cake, soft cupcakes

Find it online: https://todayquickmeals.com/queen-cakes-raisin-cupcake-recipe/