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My mother often made these fruity spice cupcakes. Decorated with cherries and citron, they're so festive
for Christmas.
—Pam Goodlet, Washington Island, Wisconsin
INGREDIENTS:
1/2 cup shortening
1 cup sugar
2 eggs
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon each ground cinnamon, allspice, nutmeg and cloves
1/2 cup buttermilk
1/2 cup cherry jam or flavor of your choice
1/2 cup chopped pecans
1/4 cup finely chopped candied cherries
1/4 cup finely chopped candied orange peel
2 cups prepared vanilla frosting
9 candied cherries, halved
18 green citron pieces or green candied pineapple pieces, cut into strips
DIRECTIONS:
In a mixing bowl, cream shortening and sugar. Beat in eggs. Combine the flour, baking soda and spices; add to creamed mixture alternately with buttermilk. Stir in jam, pecans, cherries and orange peel.
Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Frost cooled cupcakes. Decorate with cherries for holly berries and citron for leaves. Yield: 1-1/2 dozen.
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