Brown Sugar Cupcakes
|Brown sugar||1 Cup (16 tbs), firmly packed|
|Cake flour||1⁄2 Cup (8 tbs) (sifted)|
|Baking powder||1⁄4 Teaspoon|
|Nuts||1 Cup (16 tbs), chopped|
1. Start oven, set at Moderate, 325° F. Rub 12 to 14 cupcake or muffin pans with margarine or shortening.
2. Beat the eggs until lemon-colored; gradually add the sugar and beat until thoroughly mixed.
3. Sift the flour with the baking powder and salt. Add in 3 portions to the egg mixture, beating well after each addition. Fold in the nuts.
4. Pour the batter into the pans filling each two-thirds full. Bake about 25 minutes. Let the cakes cool in the pan before removing.