Raisin Tomato Cupcake Recipe

Raisin Tomato Cupcake Recipe


  • 1 cup All-Purpose Flour
  • 2 tsp Baking Powder
  • ½ tsp Baking Soda
  • tsp Ground Cinnamon
  • 2 tbsp Powdered Milk
  • ¼ cup Butter or margarine
  • ½ cup Sugar
  • 1 pc Egg separated
  • 1 tbsp Water
  • 3 tbsp Sugar
  • tsp Cream of Tartar
  • ¼ cup Toasted Cashew Nuts chopped
  • 3 tbsp Raisins
  • 35 pc Paper Muffin Cups about 1 tablespoon capacity
  • 1 pouch 115 grams Del Monte Original Style Tomato Sauce


  • Preheat oven to 350o F. Line muffin pan with muffin cups. Set aside.
  • Sift together first 5 ingredients. Set aside. Cream butter and sugar until creamy, then add egg yolk. Beat well.
  • Add alternately DEL MONTE Tomato Sauce and flour mixture while beating until well blended. Set aside.
  • Beat egg white with cream of tartar until foamy. Add sugar gradually. Continue beating until stiff but not dry. Fold in flour mixture and cashew nuts.
  • Fill muffin cup with half-full of batter. Top with raisins. Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean.
  • Makes 35 muffins


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