Recipe: Iced raisin cupcakes

Ingredients:

200 g all-purpose flour

200 g castor sugar

200 g unsalted butter

1 tsp baking powder

1 tbsp vanilla essence

5 eggs

200 g raisins, soaked in tea

Method:

1. Cream together the butter and sugar until fluffy and add eggs one by one.

2. Sift the flour and baking powder together and fold into the butter mixture.

3. Fold in the vanilla essence and raisins, and spoon the cake mixture into paper cases, 2/3 full.

4. Bake in a pre-heated 180 C oven for 20 minutes or until the cake surface bounces back when pressed.

5. Cool the cupcakes, ice and top with gum paste flowers, gummy bears or sugar balls.