Chocolate chip raisin butter cupcake ~ 巧克力葡萄干牛油蛋糕

I tweaked the Marble Butter Cake recipe to make these delicious cupcakes for breakfast and there were some leftovers for tea as well.  I managed to get 17 cupcakes from the recipe and was very pleased that there were no cracks on them after being baked.   My family members were equally pleased as the cupcakes weren't overly sweet as I had reduced the amount of sugar from the recipe.

Chocolate chip and raisin butter cupcake  ~  巧克力葡萄干牛油蛋糕  
Ingredients

• 230 gm unsalted butter
• 160 gm caster sugar (reduced from 200 gm)
• 4 eggs
• 200 gm self-raising flour
• 60 ml milk
• 50 gm choc chips
• 50 gm raisins
• Zest from 1 orange
• 1 tsp vanilla
• a pinch of salt

Method

1. Sift the self-raising flour and salt, set aside.
2. Beat the butter, sugar and orange zest till light and creamy.
3. Add in the eggs one @ a time, mix well.  Add in vanilla.
4. On low speed, fold in the flour, alternating with the milk.  Mix till well incorporated.
5. Add in the chocolate chips and raisins.   Mix till well combined.
6. Using an ice-cream scoop, scoop the batter into the cupcake liners in the muffin pan.
7. Bake in a preheated oven @ 180 deg.C till golden brown, test with a skewer till it comes out clean.   Leave the cakes in the pan for about 10 mins. before removing them and let cool on a wire rack.
8. Yield :  17 cupcakes.