Prune Nut Cupcakes

Author

Miriam B. Fox

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Recipe

Measurements	Ingredients
$\frac{1}{2}$ Cup	Margarine
One & $\frac{1}{2}$ Cups	Sugar
Two	Eggs
Two Cups	Flour
One & $\frac{1}{2}$ Teaspoons	Salt
One Cup	Buttermilk
One Teaspoon	Cinnamon
One Teaspoon	Baking Soda
One Cup	Drained, Chopped, Cooked Prunes
$\frac{1}{2}$ Cup	Raisins
$\frac{1}{2}$ Cup	Walnuts

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Instructions

1. Preheat oven to 350°F. Line small cupcake pans with paper liners.
2. (Implied: In a bowl, sift or whisk together two cups of flour, one and a half teaspoons of salt, one teaspoon of cinnamon, and one teaspoon of baking soda.)
3. Following the card’s instruction to “Combine as you do a cake”: In a large bowl, cream together $\frac{1}{2}$ cup of margarine and one and a half cups of sugar until light and fluffy.
4. Beat in two eggs, one at a time.
5. Alternately add the dry ingredients and one cup of buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Fold in one cup of drained, chopped, cooked prunes, $\frac{1}{2}$ cup of raisins, and $\frac{1}{2}$ cup of walnuts.
7. Fill the prepared cupcake pans with batter.
8. Bake for 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

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