Make them fancy, if you wish, with Halloween cupcake liners and black licorice candies to decorate the tops.
Recipe makes two dozen cupcakes OR two loaf cakes.
1 cup (two sticks) unsweetened butter
The Dry3 cups raw sugar (can substitute white sugar)
3 1/2 cups unbleached wheat flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves
Fill cupcake papers 3/4 full (most recipes call for 2/3 full, but this one looks better fuller), and then bake in a 350 degree oven for 20 to 25 minutes (or put in two buttered and floured loaf pans and back for 50 to 55 minutes) or until a toothpick inserted into one comes out clean. Let cool or chill before frosting.
Cream Cheese Frosting
2 teaspoons vanilla extract
1 cup (8 oz.) cream cheese (whipped cream cheese works well too)
4 cups confectioners sugar (1 1 lb. box)
With a large fork, mash the butter, vanilla, and cream cheese until blended. With a mixer, beat in the confectioners sugar, one cup at a time. When well-mixed, turn the blender up and beat until smooth and fluffy (it will only take a couple of minutes). Chill and then frost.