Holiday Cupcakes Recipe
Ingredients
| All purpose flour | 3 Cup (16 tbs) | |
| Baking soda | 1 1/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Cinnamon | 1/2 Teaspoon | |
| Nutmeg | 1/2 Teaspoon | |
| Ground cloves | 1/4 Teaspoon | |
| Dark raisins | 1 Cup (16 tbs) | |
| Candied fruits | 1 Cup (16 tbs) | |
| Walnuts | 1 Cup (16 tbs), chopped | |
| Shortening | 1 Cup (16 tbs) | |
| Granulated Sugar | 1 1/2 Cup (16 tbs) | |
| 2 eggs, unbeaten | ||
| Sherry | 1 Cup (16 tbs) | |
| Honey | 1/2 Cup (16 tbs) | |
Directions
Preheat oven to 325°F.
Grease bottoms of thirty 3-inch cupcake-pan cups.
Sift flour with next 5 ingredients; stir in raisins, fruits and nuts.
In large bowl, with electric mixer at medium speed, mix shortening with sugar, then with eggs until light and fluffy, about 4 minutes.
At low speed, beat in alternately, just until smooth, fruit mixture, sherry and honey.
Fill cupcake-pan cups two-thirds full.
Bake 50 minutes or until cake tester inserted in center comes out clean.
Grease bottoms of thirty 3-inch cupcake-pan cups.
Sift flour with next 5 ingredients; stir in raisins, fruits and nuts.
In large bowl, with electric mixer at medium speed, mix shortening with sugar, then with eggs until light and fluffy, about 4 minutes.
At low speed, beat in alternately, just until smooth, fruit mixture, sherry and honey.
Fill cupcake-pan cups two-thirds full.
Bake 50 minutes or until cake tester inserted in center comes out clean.
Chef
