Redbush Raisin Cupcakes is a traditional South African recipe for a classic French-influenced cupcake made from a flour, butter, egg and sugar batter flavoured with vanilla and leavened with baking powder that contains seedless raisins in the mix. The full recipe is presented here and I hope you enjoy this classic South African version of: Redbush Raisin Cupcakes.
Place the raisins in a small bowl, pour over just enough hot redbush tea to cover then set aside to soak for 30 minutes.
When the raisins have soaked, combine the sugar and butter in a bowl. Cream together until pale and fluffy then add the eggs, one at a time, beating to combine after each addition.
Drain the raisins and pat dry then add to the butter and egg mix along with the vanilla extract. Stir to combine. Sift together the flour and baking powder then add to the creamed mixture, stirring until you have a smooth batter.
Grease and flour muffin tins then fill each well no more than 2/3 full. Transfer to an oven pre-heated to 180°C and bake for 20 minutes, or until well risen, cooked through and golden brown on top.
Turn the cupcakes onto a wire rack to cool and either store or serve.
