Spice Cupcakes

Name: Spice Cupcakes
Ingredients: 2 cups water; 1 cup raisins; 1/2 cup shortening; 1 cup sugar; 1 egg; 1-3/4 cups 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; 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

19 ingredients

4 steps

Ingredients

2 cups water
1 cup raisins
1/2 cup shortening
1 cup sugar
1 egg
1-3/4 cups 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
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.