"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Spice Cupcakes Recipe

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This recipe for Spice Cupcakes, by , is from Let's Cook! The Rathbone Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Becky Rathbone
Added: Sunday, March 5, 2006


2 cups water
1 cup raisins (Optional)
1/2 cup shortening
1 cup sugar
1 egg
1-3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp each ground allspice,cloves,cinnamin and nutmeg
1/4 cup chopped walnuts
1 cup packed brown sugar
1/3 cup half-and-half cream
1/4 tsp salt
3 tbsp butter or margarine
1 tsp vanilla extract
1-1/4 cups confectioners' sugar
Corsely chopped walnuts, optional

In a saucepan, bring water and raisins to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and set aside (do not drain). In a mixing bowl, cream shortening and sugar. Add egg and raisins. Combine dry ingredients: add to creamed mixture and mix well. Stir in walnuts. Fill greased or paper-lined muffin cups with 1/3 cup batter each.
Bake at 350 for 20 to 25 minutes or until the cupcakes test done.
For frosting -
Combine brown sugar, cream, and salt in a saucepan. Bring to a boil over low-medium heat; cook and stir until smooth. Stir in butter or vanilla. Remove from heat: cool slightly. Stir in confectioners sugar until smooth. Frost cupcakes: top with nuts if desired.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes




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