Beat the butter and sugar in a magnificent mass. Add the eggs one by one beating well after each. Rinse the raisins and Pat dry (I used soaked in liquor in advance of raisins – delicious!). Add to the dough raisins, vanilla and salt. Sift the flour with the baking powder. Pour in oil mixture and mix on low speed.

Put the mass in one standard form is a brick or in small tins (I got 12 small muffins) 2/3 volume of the molds. The top is definitely smooth with a wet spoon. If put in great shape, the top is cut along the shape with a single line. The cupcake will crack, so we make 1 neat crack in the middle, somewhat chaotic and not broken, which are formed naturally.

Bake at 160 C for about 80-100 minutes (1 large, small - 30-45 minutes). The finished muffins to cool on a wire rack.

And still warm sprinkle with powdered sugar.