CUPCAKES
- 2 1/4 cups self- rising flour.
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 4 ounces butter ( room temperature )
- 1 tablespoon ENER- G Egg replacer ( mix with 2 tablespoons water)
- 1 can sweetened condensed milk
- 1 cup raisins and cranberry mix
- pinch salt
- 1 cup orange juice
- 1 teaspoon orange zest
- 1 teaspoon lemon zest
- 2 teaspoons distilled white vinegar
Directions
- Preheat oven to 350 degrees. Line standard muffin cups with paper liners. Sift together flour, baking powder, baking soda and salt. Set aside.
- With an electric mixer on medium-high speed, whisk together condensed milk and butter until combined. Add egg replacement mixture beating until is incorporated, scraping down sides of bowl as needed.
- Reduce speed to low. Add orange juice and vinegar, mix . Add flour mixture and fold in by hand until just combined. Stir in cranberry’s, raisins and zest.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer cups to wire racks to cool completely before removing cupcakes. Enjoy with sweetened whipped cream if desired.
jikoni 