Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 251
  • Fat:
  • 9 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 27 mg
  • Sodium:
  • 167 mg
  • Carbohydrate:
  • 39 g
  • Fiber:
  • 2 g
  • Protein:
  • 4 g

Spice Cupcakes with Dates

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.

SERVINGS

16

CATEGORY

Dessert

METHOD

Baked

PREP

25 min.

COOK

15 min.

TOTAL

40 min.

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 bowl, combine the oats and dates. Pour water over and let stand for 10 minutes. Meanwhile, in a small mixing 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.

Printed from tasteofhome.com Aug 21, 2008

Copyright Reiman Media Group, Inc © 2008