300 grams (g) flour
100 g butter
125 g sugar
150 ml milk
1 ½ tablespoon (tbsp) baking powder
2 teaspoons (tsp) ground cinnamon
1 tsp sugar
1. Preheat the oven to 200ºC
2. Melt 50 g butter in a small saucepan.
3. Place the flour, sugar, baking powder and 1 tsp cinnamon in a bowl and stir together.
4. In a separate bowl, stir together the milk, eggs and half the melt butter. Then add to the flour mixture.
5. Using an electric whisk, beat on low speed for 30 seconds, then increase speed to high and beat for 2 minutes or until the mixture is a soft dropping consistency.
6. Butter the base of the paper cake cases and put them on a baking tray, then spoon the batter into the cases, filling to ½ or ¾ of each case.
7. Bake for 2 minutes and add the raisins (you can also do this when the cakes are baked, if you prefer).
8. Bake for 20 to 25 minutes until risen and golden or until a toothpick inserted into centre of a cake comes out clean.
9. Melt remaining butter and mix together with 1 tsp cup sugar and 1 tsp cinnamon. Then brush it warm over the cakes.
10. Leave to cool for 10 minutes on a rack.
N.B. Use your imagination!
-You can use different toppings:
- icing sugar or ground cinnamon (instead of 50 g melted butter mixed with sugar and cinnamon)
- 1 glacé cherry, chocolate chips or grated chocolate instead of raisins