White Chocolate Spice Cupcakes Recipes

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line cupcake pan with 12 cupcake liners.
• In a bowl, whisk together flour, baking soda, spices and salt. In another bowl, combine molasses and milk.
• With an electric mixer fitted with flat beater, cream the butter on medium to medium-high speed for 3 to 5 minutes. Gradually add the sugar. and beat until light and fluffy in texture. Beat in the eggs, one at a time.
• Reduce the mixer speed to low, and incorporate the flour mixture alternately with the molasses mixture, beating thoroughly after each addition and ending with dry ingredients.
• Divide batter among the cupcake liners and bake for about 20 minutes, or until top of cupcakes spring back when lightly touched. Cool thoroughly before frosting.
• Prepare the frosting. Using an electric mixer with flat beater, mix together butter, cream cheese and salt on medium speed for 3 to 5 minutes. Reduce speed to low, and gradually add powdered sugar until incorporated. Gradually add vanilla and melted white chocolate until just blended. Do not overwhip the frosting; the consistency should be creamy and dense, like ice cream.

Steps:

• 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. Beat in egg. Stir in raisins. Combine dry ingredients; add to creamed mixture until well blended. Stir in walnuts. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack. , For frosting, in a large saucepan, combine the 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; top with nuts if desired.