Ingredients
2 cups water1 cup raisins1/2 cup shortening1 cup sugar1 large egg, room temperature1-3/4 cups all-purpose flour3/4 teaspoon baking powder1/2 teaspoon salt1/2 teaspoon each ground allspice, cinnamon and nutmeg1/4 teaspoon baking soda1/4 teaspoon ground cloves1/4 cup chopped walnutsFROSTING:1 cup packed brown sugar1/3 cup half-and-half cream1/4 teaspoon salt3 tablespoons butter1 teaspoon vanilla extract1-1/4 cups confectioners’ sugarCoarsely chopped walnuts, optional
Preparation
Preheat oven to 350°. 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, 5-7 minutes. Beat in egg. Stir in raisins. Whisk flour, baking powder, salt, allspice, cinnamon, nutmeg, baking soda and cloves; gradually add to creamed mixture. Stir in walnuts.
Fill paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in cupcake comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely.
For frosting, in a large saucepan, combine 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. If desired, top with nuts.
