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.

Recipe

Preheat oven to 350 degrees F.
Use a standard size cupcake tin with paper liners.

1 Cup pitted prunes, chopped, covered with boiling water, set aside

1 Cup vegetable shortening, Crisco
2 Cups granulated sugar
3 Large eggs

Whisk these dry ingredients together:
3 Cups all purpose flour
1 Teaspoon kosher salt or a scant teaspoon of regular salt
1 Teaspoon baking powder
1/2 Teaspoon baking soda
1 Teaspoon ground cinnamon
1 Teaspoon ground allspice

1 Cup strong brew coffee-cooled, add 1/2 Teaspoon baking soda & stir

In a large bowl cream together the shortening and sugar until fluffy and sugar is well incorporated. Add one egg at a time and beat in.

To the creamy mixture add the flour and coffee a little at a time until all is incorporated. Minimize the mixing/beating.

Drain the prunes and fold into the batter.

Place paper liners into the cupcake tins. Fill the paper liners about 2/3 full.

Bake for approximately 25 to 30 minutes in the middle of the oven. Please avoid over-baking. Check for doneness with a toothpick.

Remove from oven and cool about 5 minutes, then remove from the tins. When completely cool top with this frosting recipe. Add 1 teaspoon espresso powder to frosting if desired.

I recommend these paper liners. They hold tight to the sides of the cupcake and prevent oozing oil.

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