Spiced-up Cupppycakes With Cream Cheese Frosting |
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Prep Time: 0 Minutes Cook Time: 17 Minutes |
Ready In: 17 Minutes Servings: 12 |
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I love to make these cuppycakes in the Fall when the smells from the ingredients go with the time of year! They are good any time of year, but I prefer baking them when the leaves are turning colours and the air is crisper. Ingredients:
1-1/4 cups all-purpose flour |
1 tsp. baking soda |
1 tsp. cinnamon |
1/2 tsp. nutmeg, freshly grated or pre-grated |
1/4 tsp. ground cloves |
pinch salt |
1/4 cup vegetable shortening |
1/4 cup granulated sugar |
1 large egg |
1/2 cup unsulfured molasses stirred together with 1/2 cup boiling water |
4 ounces cream cheese, softened |
2 tbsp. unsalted butter, softened |
1/2 cup confectioners' sugar |
Directions:
1. Preheat oven to 350 degrees F.
2. In a bowl, whisk together flour, baking soda, spices, and a pinch of salt.
3. In another bowl, with an electric mixer cream together shortening and granulated sugar, beat in egg, and beat in flour mixture alternately with the molasses mixture, beating well after each addition.
4. Divide the batter among 12 paper-lined 1/2-cup muffin tins and bake the cupcakes in the middle of an oven for 15 to 20 minutes, or until a tester comes out clean. Turn the cupcakes out onto a rack and let them cool completely.
5. In another bowl, beat together cream cheese, butter, and confectioners' sugar until the icing is fluffy. Spread the icing on the cupcakes and enjoy!
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