Raisin Cupcakes

• 1 cup dark raisin
• 1/3 cup rum or 1/3 cup orange juice
• 2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon cinnamon
• 1/2 cup butter, softened
• 1 cup sugar
• 3 large eggs
• 1 teaspoon vanilla
• 3/4 cup half-and-half or 3/4 cup milk

1. Set oven to 325 degrees F.
2. Line 16 standard-size muffin cups.
3. In a saucepan, bring raisins and rum just to a simmer over medium heat; remove from heat.
4. In a small bowl combine the flour with baking powder and cinnamon.
5. In another bowl beat together butter and sugar until light and fluffy.
6. Add eggs and vanilla, beat well.
7. Alternately stir in flour mixture and milk into butter mixture beginning and ending with flour mixture.
8. Drain raisins and discard soaking liquid, then stir raisins into batter.
9. Spoon batter into prepared muffin pan filling three-quarters full.
10. Bake cupcakes about 20 minutes or until lightly browned and cupcakes test done.
11. Cool then transfer to a rack.

dark raisin, rum, flour, baking powder, cinnamon, butter, sugar, eggs, vanilla, milk

Taken from www.food.com/recipe/raisin-cupcakes-74189 (may not work)