 |
Prep Time: 60 Minutes Cook Time: 25 Minutes |
Ready In: 85 Minutes Servings: 4 |
|
Ingredients:
2 cups water |
1 cup raisins |
1/2 cup shortening |
1 cup sugar |
1 egg |
1 3/4 cups all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon ground allspice |
1/2 teaspoon ground cloves |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/4 cup chopped walnuts |
1 cup packed brown sugar |
1/3 cup half-and-half |
1/4 teaspoon salt |
3 tablespoons butter or 3 tablespoons margarine |
1 teaspoon vanilla extract |
1 1/4 cups powdered sugar |
chopped walnuts |
Directions:
1. In a medium saucepan, bring water and raisins to a boil.
2. Lower heat; simmer for 10 minutes.
3. Remove from heat and set aside.
4. In a bowl, cream shortening and sugar.
5. Add egg and raisin mixture; mix until well blended.
6. In another bowl, combine flour, baking soda, salt, and spices; mix well.
7. Add dry ingredients to creamed mixture and mix well.
8. Stir in walnuts.
9. Fill greased muffin cups with 1/3 cup batter each.
10. Bake at 350 degrees for 20-25 minutes or until test done.
11. Cool for 10 minutes; remove from pan and place on wire rack.
12. To make frosting: mix together brown sugar, half and half, and salt in a saucepan.
13. Bring to a boil over medium-low heat; cook and stir until smooth.
14. Stir in butter and vanilla.
15. Remove from heat and cool slightly.
16. Add powdered sugar and stir until smooth.
17. Frost cupcakes and sprinkle each with chopped walnuts.
|
|