How To Bake Best Ever Cranberry Cupcakes

Ingredients

• ½ cup shortening
• 1/2 cup brown sugar
• 2 eggs
• 1 1/2 cups sifted all-purpose flour
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon dairt sour cream
• 1/2 cup canned jellied cranberry sauce
• 1/2 cup chopped walnuts
• Fluffy Butter Frosting
• Canned jellied cranberry sauce

Instructions

In a mixing bowl thoroughly cream together shortening and brown sugar. Add the eggs and beat well. Sift together the flour, the cinnamon, the nutmeg, the salt, and the baking soda. Add to the creamed mixture alternately with the sour cream and ½ cup of the cranberry sauce. Beat this mixture until it is smooth. Add the nuts.

Fill paper cupcake liners in the muffin pans half full. Bake at 350 degrees for about 20 minutes. Cool. Frost with the Fluffy Butter Frosting. Using small cookie cutters, make cutouts from the additional canned jellied cranberry sauce. Just before serving, top each cupcake with a cranberry cutout.

Fluffy Butter Frosting: In a mixing bowl combine ½ cup butter or margarinne, softened, 1 egg yolk, 2 tablespoons of buttermilk, ½ teaspoon of vanilla, and 3 cups sifted confectioners' sugar. Blend these ingredients together. Beat at medium speed for about 3 minutes.

If the frosting is soft, beat in additional sifted confectioners' sugar to make it of spreading consistency.