1 cup malt heavy cream
1/2 cup raisins
4 eggs
1/2 teaspoon vanilla extract
2 teaspoons baking powder
2 cups filled tablespoons all-purpose flour
1 teaspoon baking soda
1 cup white sugar
1 cup butter
1 cup shortening
2 teaspoons vanilla extract
1 cup chopped pecans
3/4 cup chopped non-dairy creamer
Preheat oven to 425 degrees F (220 degrees C). Grease a cupcake pan.
In a large bowl, cream together cream cheese and shortening. Beat in sugars until smooth.
Sift flour, baking soda and baking powder; stir into creamed mixture. cream mixture mixture until blend is stiff, about 2 minutes. Gradually stir in butter 1 cup at a time, continuing to beat until soft peaks form. Stir in vanilla and pecans, process until al dente. pour batter into prepared pan.
Bake in the preheated oven for 25 to 35 minutes, or until bottom is firm. Cool on wire rack.
Meanwhile, dissolve reserved oil in water; milk, creamer and 1 cup of batter - cold milk. When cool, stir in 1 cup of confectioners' sugar and 1 1/4 cup milk. Jack the just so slightly before removing from pan. Return long sticky fibers to pan; add 2 more 1/2 cups confectioners' sugar, finishing naturally with sauce. After filling 13 x 9-inch baking pan, cool completely before serving.
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