Prune Cupcakes
This is a 9 inch double layer cake recipe made into 24 standard size cupcakes instead. The recipe ingredients are only slightly different from the traditional Prune Cake. It has a special touch of added coffee. One ingredient, vegetable shortening, has not changed. I’ve attempted to use other fat substitutes without much luck in moistness and texture. I hope you enjoy this great recipe! And if you really aren’t into prunes … surprise yourself!
Recipe adapted from Florence Jane Harvell and Brenda Slate.
This is what happens when you don’t follow a recipe. It’s delicious but nothing like the 
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Martha’s recipe got me going but I knew looking at her recipe the flavor was tame. It seemed, too, a lot of batter for a nine inch square. So here’s my few changes for an excellent Fall treat!
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A little different take on pumpkin cake and certainly much easier than the traditional 
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