Spice Cupcakes with Caramel Icing

By barbsjustagirl

Ingredients

• FROSTING:
• Ingredients
• 2 cups water
• 1 cup raisins
• 1/2 cup shortening
• 1 cup sugar
• 1 egg
• 1-3/4 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon each ground allspice, cinnamon and nutmeg
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground cloves
• 1/4 cup chopped walnuts
• 1 cup packed brown sugar
• 1/3 cup half-and-half cream
• 1/4 teaspoon salt
• 3 tablespoons butter
• 1 teaspoon vanilla extract
• 1-1/4 cups confectioners' sugar
• Coarsely chopped walnuts, optional

Details

Servings 14

Preparation

Step 1

In a large saucepan, bring water and raisins to a boil. Reduce heat; simmer for 10 minutes. Remove from heat and cool to room temperature (do not drain).
Meanwhile, in a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Stir in raisins. Combine dry ingredients; add to creamed mixture until well blended. Stir in walnuts.
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; remove from pan to a wire rack.
For frosting, in a large saucepan, combine the brown sugar, cream and salt. Bring to a boil over medium-low heat; cook and stir until smooth. Stir in butter and vanilla. Remove from the heat; cool slightly. Stir in confectioners’ sugar until smooth. Frost cupcakes; top with nuts if desired. Yield: 14 cupcakes.