More than 60 min
Preheat the Multi-Purpose Halogen Cooking Pot to 170℃. Soften butter at room temperature.
Beat butter (under Buttercream) and vanilla extract with the Electric Hand Mixer. Add icing sugar, milk and food colouring in batches and whip until creamy. Pour into piping bag. Set aside.
Mix flour, baking powder and salt. Sift and set aside.
Beat butter and caster sugar with the Electric Hand Mixer until white and frosty. Gradually stir in whisked egg. Add milk and powders alternatively in batches and mix well. Stir in raisins.
Pour batter into paper cups. Use the Multi-Purpose Halogen Cooking Pot to bake 170℃ for 25 minutes.
Remove and let cool. Pipe buttercream on the cakes. Serve.
To make smooth frosting and better setting, sift the icing sugar first.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference