Caramel Topped Cupcake Muffins
Recipe: #2692
November 17, 2011
Categories: Breakfast, Raisin, Brunch, Christmas, Fathers Day, Mothers Day, Picnic, Thanksgiving, Oven Bake, Vegetarian, Muffins, Kosher Dairy, more
"Another family favourite from my mom's recipe collection. Delicious, moist and wonderful. Kids love them, great for teas, coffee hour and bake sales. Irresistibly good with or without the home made icing. The icing makes for over the top."
Original is 12 servings
Ingredients
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- CARAMEL ICING
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Nutritional
- Serving Size: 1 (121 g)
- Calories 358
- Total Fat - 12.4 g
- Saturated Fat - 7.5 g
- Cholesterol - 47.9 mg
- Sodium - 248.3 mg
- Total Carbohydrate - 62.1 g
- Dietary Fiber - 2.4 g
- Sugars - 47 g
- Protein - 3.3 g
- Calcium - 51.9 mg
- Iron - 1.1 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Put water and raisins in a pot simmer for 20 minutes - do not boil
Step 2
Remove from heat - do not drain
Step 3
Preheat oven to 350, spray 12 muffin cups with non stick spray or use paper muffin cups
Step 4
In a large bowl cream butter and sugar, add egg, vanilla. the cooled raisins and water, stir to mix
Step 5
In a separate bowl combine flour, baking powder, baking soda, using a whisk blend dry ingredients
Step 6
Add dry ingredients stirring until well incorporated.
Step 7
Pour into muffin cups filling two thirds full. Bake for twenty to twenty-five minutes. (ovens vary - bake until tops are firm to touch and nicely browned)
Step 8
CARAMEL ICING. in medium pot combine brown sugar,cream and butter
Step 9
Cook on low to medium heat stirring constantly until mixture comes to a boil. Boil one minute, remove from heat
Step 10
Add vanilla, beat until firm, ice before mixture hardens
Tips
No special items needed.
2 Reviews
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