Caramel Topped Cupcake Muffins
Created by Gerry on November 17, 2011
- Servings: 12
- Prep Time: 25m
- Cook Time: 25m
- Recipe #2692
Ingredients
- 1 1/2 cups raisins (we use 1 cup)
- 1 1/2 cups water
- 3/4 cup brown sugar
- 1/2 cup butter (or margarine)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- CARAMEL ICING
- 1 1/3 cups brown sugar
- 3/4 tablespoon cream
- 4 tablespoons butter (or margarine)
- 1 teaspoon vanilla extract
How to Make
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Step 1: Put water and raisins in a pot simmer for 20 minutes - do not boil
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Step 2: Remove from heat - do not drain
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Step 3: Preheat oven to 350, spray 12 muffin cups with non stick spray or use paper muffin cups
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Step 4: In a large bowl cream butter and sugar, add egg, vanilla. the cooled raisins and water, stir to mix
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Step 5: In a separate bowl combine flour, baking powder, baking soda, using a whisk blend dry ingredients
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Step 6: Add dry ingredients stirring until well incorporated.
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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)
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Step 8: CARAMEL ICING. in medium pot combine brown sugar,cream and butter
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Step 9: Cook on low to medium heat stirring constantly until mixture comes to a boil. Boil one minute, remove from heat
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Step 10: Add vanilla, beat until firm, ice before mixture hardens
Nutritional Facts
- 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