Cream butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each.

Mix in the buttermilk and flavor mix.

Sift flour and baking powder together.

Dust raisins with a little flour.

Gradually fold flour mixture into wet ingredients.

Gently fold in raisins.

Spoon batter into 24 cupcake papers (11" size).

Bake at 180°C for 12 minutes or until a toothpick comes out clean.