MI Coop Kitchen

Raisin Spice Cupcakes

Recipe by
Cherryland Electric Cooperative  

Ingredients

  • 2 cups raisins
  • 1/2 cup shortening
  • 1-1/2 cups sugar
  • 2 eggs
  • 2-1/4 cups flour
  • 1/2 teaspoon cloves
  • 1 teaspoon nutmeg
  • 2 teaspoon cinnamon
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup chopped walnuts

Directions

  1. Put raisins in saucepan; add 2 cups water.
  2. Bring to a boil, cover and simmer for 15 min. Drain and cool, reserving juice.
  3. Cream shortening, sugar, and eggs.
  4. Sift dry ingredients together in a separate bowl. Sprinkle 2 T. over raisins; stir to coat.
  5. Add water to raisin juice to make 1 cup. Alternate adding dry ingredients and raisin juice, beating after each addition. Stir in raisins and walnuts.
  6. Fill paper muffin cups 2/3 – 3/4 full.
  7. Bake at 360° for 25 – 30 min until a toothpick inserted in the center comes out dry.

Makes 28 – 30 cupcakes.

Icing Ingredients

  • 1 tablespoon butter
  • 3 tablespoons milk
  • 1/2 teaspoon vanilla
  • Dash of salt
  • Confectioners sugar
  • Finely chopped walnuts

Icing Directions

  1. In a saucepan, melt together butter, milk, vanilla, and salt. Remove from heat.
  2. Beat in powdered sugar until of desired consistency.
  3. Spread on cooled cupcakes. Sprinkle with walnuts.
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