Oatmeal Cupcakes

Jo gave me this recipe seven years ago.  It's a favorite in her family and now it's a favorite in mine.  Sometimes it's lovingly called "Ugly Cake" because it doesn't look as pretty as some, but it is so delicious.  The cake is moist and has lovely cinnamon and spices.  And the broiled coconut topping makes the whole thing extra tasty.  I halved the recipe and made cupcakes instead of a cake.  And Jo, in case you read this, please don't get mad.  But I substituted the shortening (in the cake) and margarine (in the topping) with butter.  Because I love butter.

Ingredients

Cake

3/4 cup boiling water
1/2 cup oatmeal
3/4 cup butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
3/4 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 teaspoon baking soda

Broiled Topping

1/4 cup brown sugar

1/8 cup butter

1/8 Cup evaporated milk or fresh cream (I just used 2% milk)

1/2 cup flakes coconut

Preheat oven to 350 degrees F  Pour the boiling water over the oatmeal and let it stand while mixing the rest of the cake.

Cream the butter, sugars and egg.

Sift the dry ingredients together and add to the butter mixture.  Mix well.  Add oatmeal and mix well.

 Spoon  into muffin cups with liners.

Bake for 25 minutes.  Cakes should come out clean when poked with a toothpick.

While cake is baking, make the broiled topping.  In a saucepan (or skillet, as in my case) stir the butter, sugar and milk over low heat until the butter melts.  Then stir in the coconut.

Once the cupcakes have been removed from the oven (and while they are still warm) top with the broiled
topping.

Change the oven to the broil setting and broil until icing bubbles and coconut tips begin to brown. (About 2-3 minutes.)