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Spice Cupcakes with Dates Recipe

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You'll think these old-fashioned treats from Mavis Diment came fresh from Grandma's oven. “My Scottish genes inspired me to add oatmeal to the moist, tender cupcakes,” she notes from Marcus, Iowa.

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16 Servings
Prep: 25 min. Bake: 15 min. + cooling

Ingredients

1 cup quick-cooking oats
1 cup finely chopped dates
1 cup hot water
1/2 cup shortening
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup finely chopped nuts
Caramel Frosting (recipe also in Recipe Finder) or frosting of your choice

Directions

In a small bowl, combine the oats and dates. Pour water over and let stand for 10 minutes. Meanwhile, in another small bowl, beat shortening and sugars until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition.
Add oat mixture and vanilla; beat on low speed until blended. Combine the flour, baking soda, salt, cinnamon, cloves and nutmeg; stir into sugar mixture until blended. Stir in nuts.
Fill paper-lined muffin cups two-thirds full. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes. Yield: 16 cupcakes.

Nutrition Facts: 1 serving (1 each) equals 251 calories, 9 g fat (2 g saturated fat), 27 mg cholesterol, 167 mg sodium, 39 g carbohydrate, 2 g fiber, 4 g protein.

Spice Cupcakes with Dates published in Country Woman January/February 2007, p34

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