Sailor Jack Spice Cups

One of my favorite fallish treats while working at Scandia Bakery & Lefse Factory as a teenager was the sailor jack spice cups.

It represented everything lovely and spicy about the holidays in one cute little cup.  You,  too, will love these sweet things!

Sailor Jack Spice Cups

Makes about 10 large muffins or 20 regular-size muffins.

Preheat oven to 350°F.

• 1/2 cup (or one stick) unsalted butter, softened
• 1 cup brown sugar
• 2 large eggs
• 1/2 cup sour cream
• 1/2 cup buttermilk
• 1/2 cup molasses
• 1/4 cup dark cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoon ground cinnamon
• 1 tablespoon ground cloves
• 1/2 teaspoon ground nutmeg
• 2 teaspoon ground allspice
• 1 teaspoon ground ginger
• 1 teaspoon ground white pepper
• 2 cups flour
• 1 cup hot water
• 1 1/2 cup raisins

Cream together butter and brown sugar. Scrape down the mixing bowl, then add the eggs, sour cream, buttermilk, and molasses. Mix well. Add cocoa powder, baking powder, baking soda, salt, spices & flour. Mix until combined. Scrape down the sides and bottom of the bowl again to be sure everything is included. Mix again for a minute or so. Be sure not to overmix once the flour is included or your spice cups will be tough and rubbery. Add hot water and mix until it becomes a smooth batter. Mix in the raisins.

Dear Raisins, I am, indeed, sorry for the way I neglected you and discarded you in my youth. I now see the error of my ways. I love you. Love, Deanna

Using a 1/3-cup measuring cup, fill with batter and pour into a muffin tin that has been thoroughly coated with non-stick baking spray. Repeat until batter is done. If using large muffin tins, use a 2/3-cup measuring cup as your batter scooper.

Happy girl. Happy girl. Happy girl.

Bake large muffins for about 30 minutes or until a fork poked into one comes out clean. Check regular-size muffins at 20 minutes. Be sure not to overbake or they will be dry. Bake until a toothpick poked in one comes out clean or touch the top gently and they bounce back.

Remove spice cups from the pan when done baking. Let spice cups cool for about 15 minutes. While the spice cups cool, make the glaze.

Glaze

• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 1/4 cup water

Whisk all the ingredients together until they become a smooth glaze.

Once you can touch the pan safely, flip the pan upside down onto a baking sheet. When you do this, slam it so the spice cups come out easily.

Pour glaze over spice cups. You cannot do this without a smile on your face. I’ve tried. Be sure to pour as slowly & evenly as possible. A spatula is helpful to help cover the sides while you do this. Allow glaze to firm up for several minutes and then bite into fall. You’re welcome.