1) 250g butter, softened (I use Golden Churn)
2) 180g castor sugar (I use unrefined sugar)
3) 4 eggs, slightly beaten
4) 250g top flour
5) 1 tsp baking powder
6) 2 tsp cinnamon powder (I like the smell, so I use more)
7) 80g pecans
50g raisins (I should have used more 
) Method:
1) Preheat oven to 160 deg C.
2) When oven is ready, toast the pecans for 10 mins.
3) Crush the toasted pecans into small pieces with a rolling pin. Leave to cool.
4) Preheat the oven to 170 deg C or 180 deg C if you like a browner top.
5) Sieve the flour, baking powder and cinnamon powder together.
6) Add the raisins to the flour mixture.
7) Cream the butter and sugar together till fluffy at slow speed. The sugar has not dissolved completely.
Add the eggs, one at a time to the butter mixture at slow speed. Make sure each addition is well mixed before adding the next egg. 9) Spoon the flour mixture into the batter gradually at slow speed. Make sure each addition is well mixed before adding another spoon.
10) Lastly add in the crushed pecans and mix at slow speed (the mixing bowl goes around about 3 times).
11) Spoon the batter into cupcake paper cups. I weighed each cup, it is about 92 grams with the batter.
12) Bake for 30 mins. I used the toothpick test.
by Jennifer Quah
