Directions:
- In a large saucepan, bring water and raisins to a boil. Reduce heat; simmer for 10 minutes. Remove from heat and cool to room temperature (do not drain).
- Meanwhile, in a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Stir in raisins. Combine dry ingredients; add to creamed mixture until well blended. Stir in walnuts.
- Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack.
- For frosting, in a large saucepan, combine the brown sugar, cream and salt. Bring to a boil over medium-low heat; cook and stir until smooth. Stir in butter and vanilla. Remove from the heat; cool slightly. Stir in confectioners' sugar until smooth. Frost cupcakes; top with nuts if desired. Yield: 14 cupcakes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 543.48 Kcal (2275 kJ) | ||
| Calories from fat | 110.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.23g | 19% | |
|---|---|---|---|
| Cholesterol | 20.34mg | 7% | |
| Sodium | 163.31mg | 7% | |
| Potassium | 171.11mg | 4% | |
| Total Carbs | 102.95g | 34% | |
| Sugars | 44.41g | 178% | |
| Dietary Fiber | 1g | 4% | |
| Protein | 5.5g | 11% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.7mg | 4% | |
| Calcium | 41.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 268.7 Kcal (1125 kJ) | ||
| Calories from fat | 54.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.04g | 19% | |
|---|---|---|---|
| Cholesterol | 10.06mg | 7% | |
| Sodium | 80.74mg | 7% | |
| Potassium | 84.6mg | 4% | |
| Total Carbs | 50.9g | 34% | |
| Sugars | 21.96g | 178% | |
| Dietary Fiber | 0.5g | 4% | |
| Protein | 2.72g | 11% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.3mg | 4% | |
| Calcium | 20.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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