Directions:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda and spices; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in the 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 10 minutes before removing from pans to wire racks to cool completely.
- Frost cooled cupcakes. Decorate with cherries for holly berries and citron for leaves. Yield: 1-1/2 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 520.99 Kcal (2181 kJ) | ||
| Calories from fat | 198.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.07g | 34% | |
|---|---|---|---|
| Cholesterol | 34.1mg | 11% | |
| Sodium | 140.67mg | 6% | |
| Potassium | 71.79mg | 2% | |
| Total Carbs | 73.07g | 24% | |
| Sugars | 13.91g | 56% | |
| Dietary Fiber | 1.7g | 7% | |
| Protein | 8.33g | 17% | |
| Vitamin C | 5.7mg | 10% | |
| Vitamin A | 2.3mg | 78% | |
| Iron | 1.3mg | 7% | |
| Calcium | 77mg | 8% | |
| Amount Per 100 g | |||
| Calories | 402.59 Kcal (1686 kJ) | ||
| Calories from fat | 153.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.05g | 34% | |
|---|---|---|---|
| Cholesterol | 26.35mg | 11% | |
| Sodium | 108.7mg | 6% | |
| Potassium | 55.48mg | 2% | |
| Total Carbs | 56.46g | 24% | |
| Sugars | 10.75g | 56% | |
| Dietary Fiber | 1.31g | 7% | |
| Protein | 6.44g | 17% | |
| Vitamin C | 4.4mg | 10% | |
| Vitamin A | 1.8mg | 78% | |
| Iron | 1mg | 7% | |
| Calcium | 59.5mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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