1 cup unsalted butter, softened
(butter can be replaced with soy or vegan margarine that is
specifically designed for use in baking, such as Earth Balance brand)
1 cup icing/confectioners sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs
1 tsp. vanilla extract
3 tbsp. roughly chopped toasted hazelnuts
2 tbsp. golden raisins
1. Preheat the oven to 350F. Combine all ingredients in a large bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes (depending on your oven). Remove from oven and cool for 30 minutes.
For the icing:
1/2 cup unsalted butter, softened (substitute for Earth Balance to make this recipe lactose free)
2 cups confectioners/icing sugar
1 tsp. vanilla extract
1-2 tsp. water (if needed for texture)
2. In a medium bowl, beat all icing ingredients on medium speed until smooth. Frost each cupcake with a beveled spatula, knife, or piping bag.
Makes approximately 18 cupcakes
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