Raisin Cupcakes

Ingredients:
2 cups all-purpose flour
4 tsp baking powder
1 tsp baking soda
1-1/2 tsp cinnamon
1/4 cup powdered milk
8 tbsp (1/2 cup) butter or margarine
1-1/3 cups sugar
2 eggs, separated
1 can (227 g) tomato sauce
1/4 cup water
1/4 tsp cream of tartar
1/2 cup chopped cashew nuts
60 pcs fluted paper cup (about 1 tbsp capacity)


Directions:
1. Sift together flour, baking powder, baking soda, cinnamon and powdered milk. Set aside.
2. Cream butter. Gradually add 1 cup sugar, stirring constantly. Add egg yolks, one at a time.
3. Alternately add flour mixture, tomato sauce and water.
4. Start and end with flour. Mix until well-blended. Set aside.
5. Beat egg whites with cream of tartar until foamy.
6. Gradually add remaining sugar, beating constantly until stiff, but not dry.
7. Fold in flour mixture and cashew nuts. Line muffin tin pan with paper cups.
8. Fill each cup half-full with batter. Bake in preheated oven at 350F for 10 minutes.
9. Place raisins on top of each.
10. Bake for another 15 minutes or until toothpick inserted in center comes out clean.

Makes 60 cupcakes.


Source: #142, Del Monte Kitchenomics