Saturday, September 21, 2013

Spice Cake Muffins

2-1/2 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup shredded wheat
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/2 cup butter, softened
1-1/4 cups packed brown sugar
3 eggs
1 cup buttermilk
1 teaspoon vanilla
1/4 cup crushed pineapple
1/4 cup chopped dates
1/4 cup grated coconut

1.  Preheat oven to 350 degrees.  For cupcakes, grease and flour a 12 cup cupcake pan.
2.  Sift together flour, baking powder, baking soda, salt, and spices into bowl; set aside.
3.  Place butter and brown sugar in a large mixer bowl.  Blend until light and fluffy.  Add eggs, 
one at a time, beating well after each addition.
4.  Stir in flour, alternating with the buttermilk.  Stir in vanilla. Stir in shredded wheat, fruit  and coconut.
5.  Divide batter evenly into prepared cake pans.  Bake for 30-35 minutes or until cake springs back when lightly touched, or when a toothpick inserted in center comes out clean.  Cupcakes will bake for 20-25 minutes.
6.  Place cupcake pans on wire rack to cool for 5-10 minutes, then turn out of pans and cool completely on racks.

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