Yum-Yum Gems
Submitted by Leslie
Old-fashioned spiced cupcakes made with brown sugar, sour milk, raisins, and nuts. Warm cinnamon, nutmeg, and cloves in every bite. Frost with your favorite icing.
YIELD
1 dozenPREP
15 minCOOK
20 minREADY
35 minThese little gems are straight out of a vintage recipe box, and they’ve aged like fine wine.
Brown sugar and sour milk create a tender, caramel-scented crumb, while cinnamon, nutmeg, and cloves fill your kitchen with that warm, spiced-bakery smell.
Raisins and chopped nuts get folded in for sweetness and crunch in every bite.
The beauty here is the simplicity: no eggs, no fuss, just mix and bake.
Top them with whatever icing suits your mood, from a simple vanilla glaze to a thick cream cheese frosting.
Kitchen Tips
- No sour milk on hand? Add 1 tablespoon of white vinegar or lemon juice to regular milk and let it sit 5 minutes to curdle
- Chop the raisins so they distribute more evenly and you get a burst of sweetness in every bite instead of clumps
- Fill the cupcake tins about two-thirds full to allow room for the baking soda to do its work
Variations
- Maple glaze: Whisk powdered sugar with a splash of maple syrup and milk for a quick, autumn-inspired topping
- Cream cheese frosting: Beat cream cheese with butter, powdered sugar, and vanilla for a tangy contrast to the spiced cake
Ingredients
Directions
Blend shortening and sugar.
Add sour milk.
Stir in dry ingredients, add raisins and nuts.
Pour into greased cup cake tins and bake in moderate oven 350℉ (180℃) F from 15 to 20 minutes or until done.
You can use any kind of icing.
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