Peanut Cupcakes
Ingredients
2 1/2 C. flour
1 tsp. baking powder
1/3 C. butter or butter substitute
1 C. raisins
1/8 tsp. salt
1/2 C. coconut
1/2 C. chopped peanuts
1 C. sugar
1 egg, well beaten
1 C. sour milk
1/2 tsp. baking soda
Maple Frosting:
3/4 C. maple syrup
1/4 C. sugar
1 egg white
1 tsp. light corn syrup
1/8 tsp. salt
Cooking Instructions
Cream sugar and butter. Add egg. Beat thoroughly. Sift flour, measure, and sift with baking powder, baking soda, and salt. Add alternately with sour milk to first mixture. Add raisins, coconut, and peanuts. Mix thoroughly. Fill well-greased muffin tins 2/3 full. Bake in moderate oven 375 degrees for 30 minutes. Ice with maple frosting. Maple Frosting: Place all ingredients in top of double boiler. Beat mixture for 1 minute with electric or rotary beater. Place mixture over boiling water and cook, beating constantly until stiff enough to stand in peaks (about 7 minutes). Keep water in double boiler actively boiling throughout and scrape the mixture from sides of pan with rubber spatula several times during cooking. Remove frosting from heat and continue to beat until cool and of spreading consistency.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)