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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 14 |
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These moist, spicy cupcakes with creamy caramel frosting are a delicious treat. The recipe has been in my family for years. When I was growing up, it seemed these cupcakes were always in the freezer, just waiting to be snitched one at a time! Ingredients:
2 cups water |
1 cup raisins |
1/2 cup shortening |
1 cup sugar |
1 egg |
1-3/4 cups king arthur unbleached all-purpose flour |
3/4 teaspoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon each ground allspice, cinnamon and nutmeg |
1/4 teaspoon baking soda |
1/4 teaspoon ground cloves |
1/4 cup chopped walnuts |
frosting: |
1 cup packed brown sugar |
1/3 cup half-and-half cream |
1/4 teaspoon salt |
3 tablespoons butter |
1 teaspoon vanilla extract |
1-1/4 cups confectioners' sugar |
coarsely chopped walnuts, optional |
Directions:
1. 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).
2. 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.
3. 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.
4. 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.
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