Spice Cupcakes with Dates |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 16 |
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You'll think these old-fashioned treats from Mavis Diment came fresh from Grandma's oven. âMy Scottish genes inspired me to add oatmeal to the moist, tender cupcakes,â she notes from Marcus, Iowa. Ingredients:
1 cup quick-cooking oats |
1 cup finely chopped dates |
1 cup hot water |
1/2 cup shortening |
1 cup packed brown sugar |
1/2 cup sugar |
2 eggs |
1 teaspoon vanilla extract |
1-1/4 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
1/4 teaspoon ground nutmeg |
1/2 cup finely chopped nuts |
caramel frosting or frosting of your choice |
Directions:
1. In a small bowl, combine the oats and dates. Pour water over and let stand for 10 minutes. Meanwhile, in another small bowl, beat shortening and sugars until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition.
2. Add oat mixture and vanilla; beat on low speed until blended. Combine the flour, baking soda, salt, cinnamon, cloves and nutmeg; stir into sugar mixture until blended. Stir in nuts.
3. Fill paper-lined muffin cups two-thirds full. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes. Yield: 16 cupcakes.
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