Raisin Spice Cupcakes
|Raisins||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Shortening/Butter||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Pure vanilla extract||1⁄2 Teaspoon|
|All-purpose flour||2 Cup (32 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Cinnamon sugar||1 Ounce|
1 Preheat the oven to 350°Fahrenheit.
2 Grease muffin cup or line with paper baking cups.
3 In a pan, boil raisins in water 5 minutes.
4 Drain and reserve 1/4 cup liquid (if necessary add water to make 1/4 cup).
5 Allow to cool.
6 Add in soda to the liquid and set aside.
7 In a bowl, cream butter, sugar, salt, cinnamon, nutmeg and allspice at low speed until thoroughly creamed.
8 Blend in eggs and vanilla and beating at high speed until light and fluffy.
9 In another bowl, sift flour, measure and sift again with baking powder.
10 Add about 1/4 flour mixture at a time alternately with small amount of the raisin liquid, stirring just until smooth after each addition.
11 Mix in walnuts and drained raisins.
12 Into prepared muffin cup, pour the filling two thirds full.
13 Sprinkle generously with cinnamon sugar on top.
14 Bake in the oven for 20 to 25 minutes.
15 Serve as desired.