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Dear $$firstname$$,
Greetings from the "Cupcake Crew" at Taste of Home! We hope you like this week's cupcake recipe.
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Topped with a delightful caramel frosting, these moist cupcakes are a delicious treat. They keep well in the freezer for last-minute contributions to a bake sale or potluck. —Carla Hodenfield, New Town, North Dakota
INGREDIENTS:
2 cups water
1 cup raisins
1/2 cup shortening
1 cup sugar
1 egg
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon each ground allspice, cloves, cinnamon and nutmeg
1/4 cup chopped walnuts
FROSTING:
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:
In a large saucepan, bring water and raisins to a boil. Reduce heat; simmer for 10 minutes. Remove from heat and set aside (do not drain).
Meanwhile, in a large 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 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack.
For frosting, in a large saucepan, combine 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. Yield: 14 cupcakes
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