Coffee Nut Cupcakes

A baking recipe from “The Story of Coffee and How To Make It” published by The Cheek-Neal Coffee Co in 1925
Coffee Nut Cupcakes

1/2 cup butter or substitute
1 cup sugar
2 eggs
1 cup coarsely chopped nuts, any kind
1/3 teaspoon salt
3/4 cup mixed equal parts milk and coffee
2 cups flour
2 teaspoons baking powder
1 teaspoon vanilla


Beat the butter and sugar until light and creamy, add the eggs well beaten, next the nuts, then the coffee/milk mixture and vanilla and lastly the flour, salt and baking powder sifted together. Beat thoroughly and bake in small well-oiled deep pans in a moderate oven – 350 to 375 F. Cover with coffee frosting and decorate with halved nuts and raisins.