A wonderfully moist and spiced cupcake recipe from Miriam B. Fox. These old-fashioned cupcakes are packed with cooked prunes, raisins, and walnuts, and get their tender crumb from buttermilk.
Author
Miriam B. Fox
Recipe
| Measurements | Ingredients |
|---|---|
| ½ Cup | Margarine, softened |
| 1 ½ Cups | Sugar |
| 2 | Eggs |
| 2 Cups | Flour |
| 1 tsp | Baking Soda |
| 1 ½ tsps | Salt |
| 1 tsp | Cinnamon |
| 1 Cup | Buttermilk |
| 1 Cup | Drained, Chopped, Cooked Prunes |
| ½ Cup | Raisins |
| ½ Cup | Walnuts |
Instructions
- Preheat oven to 350°F. Line small cupcake pans with paper liners.
- To cook prunes: If starting with dry prunes, cover them with water in a small saucepan, bring to a simmer, and cook for 10-15 minutes until tender. Drain well and chop.
- In a large bowl, cream together the softened margarine and sugar until light and fluffy.
- Beat in the eggs, one at a time.
- In a separate bowl, sift or whisk together the flour, salt, cinnamon, and baking soda.
- Alternately add the dry ingredients and the buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the chopped cooked prunes, raisins, and walnuts.
- Fill the prepared cupcake liners with batter.
- Bake for 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
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