Spice Cupcakes
Reminisce
- try a FREE ISSUE today!
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!
-Carla Hodenfield, New Town, North Dakota
SERVINGS: 14
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 40 min. Bake: 20 min. + cooling
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 each ground allspice, cloves, cinnamon and nutmeg
- 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:
In a large saucepan, bring water and raisins to a boil. Reduce heat; simmer for 10 minutes. Remove from heat and set aside (do not drain).
Meanwhile, in a large mixing 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 with 1/3 cup batter each. 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 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.