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CRANBERRY SOUR CREAM CUPCAKESIngredients: 1/2 c. shortening1 c. firmly packed brown sugar2 eggs1/2 tsp. salt1/2 tsp. baking soda1 tsp. nutmeg1 tsp. cinnamon1/2 c. sour cream1/2 c. canned jellied cranberry sauce1 c. chopped walnutsCream shortening and sugar together until light and fluffy. Add eggs, beat well after each addition. Sift dry ingredients together, add to creamed mixture alternately with sour cream and cranberry sauce. Stir in nuts. Place paper cups in muffin tins and fill 3/4 full. Bake at 350F. 25 minutes. Frost with butter frosting, if desired. Decorate with cubes of jellied cranberry sauce. Yield: 2 dozen.