Yet Another Recipe - 08 Jul 2012

2 Cups Water
1 Cup Raisins (I use Golden Raisins)
1/2 Cup Shortening
1 Cup Sugar
1 Egg
1 3/4 Cups Flour
3/4 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/2 Teaspoon each of Allspice, Cinnimon & Nutmeg
1/4 Teaspoon Baking Soda
1/4 Teaspoon Ground Cloves
1/4 Cup Chopped Walnuts (optional)

In a large saucepan, bring water and raisins to a boil.
Reduce heat and simmer for 10 minutes.
Remove from heat and cool to room temperature.
DO NOT DRAIN!
In a large bowl, cream shortening and sugar until light & fluffy.
Beat in egg.
Stir in raisins and water.
Combine dry ingredients and add to creamed mixture until well blended.
Stir in walnuts.
Fill paper-lined muffin cups 3/4ths full.
Bake at 350 degrees F for 20 - 25 minutes or until a toothpick comes out clean.
Cool for 10 minutes, then remove from pan to cool completely.
Makes about 1 doz.

Frosting

1 Cup Packed Brown Sugar
1/3 Cup Half & Half Cream
1/4 Teaspoon Salt
3 Tablespoons Butter
1 Teaspoon Vanilla Extract
1 1/4 Cups Confectioners' Sugar
Coarsely Chopped Walnuts (optional)

In large saucepan, combine brown sugar, cream & salt.
Bring to a boil over medium-low heat; cook & stir until smooth.
Stir in butter & vanilla.
Remove from heat & cool slightly.
Stir in confectioners' sugar until smooth.
Frost cooled cupcakes; top with nuts if desired.

****These cupcakes are AWSOME!!! By far, the best spice muffin I have ever had. I do not add walnuts to the recipe, my girls don't like them. Also, I do not use the frosting, just too much sweet for our tastes.

Hope you all love these as much as I do.