1/2 c. vegetable shortening
2 env. Sweet-N-Low
2 eggs
1 1/2 c. flour
1 1/2 tsp. baking powder
1 c. raisins
Orange juice

(In small saucepan, place raisins in just enough orange juice to cover. Simmer over low flame until raisins are softened. Remove from heat and cool).

In medium sized bowl, cream shortening with Sweet-N-Low. Beat in eggs singly. Mix flour with baking powder and add to creamed batter, mixing until smooth.

Add raisin juice mixture and combine until smooth and creamy. Fill cupcake liners in pan evenly to fill 12 cupcakes. Bake at 350 degrees for 30-35 minutes (or until light golden).