BATTER
2 c Unbleached flour
3/4 ts Cinnamon
1/2 ts Allspice
3/4 ts Baking powder
3/4 ts Baking soda
1/2 ts Nutmeg
1/4 ts Cloves
1/4 ts Salt
3/4 c Margarine — softened
1 1/2 c Brown sugar — packed
3 Egg whites — whipped
3/4 c Buttermilk* — at room
Temperature
-FROSTING
1/4 c Margarine — melted
2 c Powdered sugar — sifted
7 ts Cream
1 tb Water — hot
2 ts Vanilla
1/8 ts Salt
Preheat oven at 325. Prepare 24 muffin pans with cooking spray and
flour. To prepare batter, combine flour, baking powder, baking soda,
cinnamon, nutmeg, cloves, and salt in a mixing bowl. In another
mixing bowl, combine margarine, brown sugar, egg whites, and
buttermilk. Mix dry ingredients with wet ingredients just until
moistened. Spoon into prepared pans, filling each halfway full.
Bake for 25 minutes. Meanwhile, to prepare frosting, combine
margarine, powdered sugar, cream, water, vanilla, and salt in a small
mixing bowl. Frost each cupcake and garnish as desired.
Yields
24 servings