Pinehaven Applesauce Raisin Cupcakes

My favorite dessert - bar none - is a recipe for an applesauce raisin cupcake we've modified and enhanced over the years. I first remember Mom making it when I was a young kid. I was pretty taken with it then (though it was originally iced; a bad idea!). Here is the item as we know it today (and we know it pretty often): the Pinehaven Applesauce Raisin Cupcake.



Over the years, we've found the perfect ratio of ingredients and baking time. I make them larger than the originals. Here I am (below) a couple of hours ago pulling a fresh tray out of the oven. The aroma - apples and cinnamon - is a fall favorite and permeates the house at the moment. You're going to want to try these!

Pinehaven Applesauce Raisin Cupcakes

1/2 cup shortening (use one stick margarine)
1 cup sugar
1 egg
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons cinnamon
pinch clove (ground)
1 cup applesauce
1/2 cup raisins (we use part dried cranberries) *
chopped walnuts as desired

Cream together shortening and sugar (we melt margarine in microwave)
Add egg, beat well by hand (use a large spoon)
Add baking soda, salt, cinnamon and clove, stir well
Add applesauce, stir
Add flour, stir
Add raisins, nuts, stir

Place paper cupcake liners into a 12-cup pan
Spoon in enough mixture to almost fill each

Bake 25 minutes at 375 degrees
After removing from oven, let sit in pan for 5 minutes
Remove from pan and let cool

Makes exactly one dozen

* Raisins can be made more moist by microwaving them in a little water; pour off the water before adding to the recipe