1 Village Baker 24 Cup Mini Cupcake Pan
1/2 c. unsalted butter, softened
3/4 c. sugar
2 eggs
1 1/2 c. sifted cake flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
2 1/2 tsp. cinnamon
1/2 tsp. allspice
3/4 c. buttermilk
1/2 c. almond brickle (Heath Bits O' Brickle)
1/2 c. raisins

Preheat oven to 350 degrees. Beat butter and sugar until creamy. Add eggs and beat until light. Combine and sift dry ingredients and add to butter mixture alternately with buttermilk. Fold in almond brickle and raisins. Pour batter into greased cupcake pan. Bake about 25 minutes. Let cool in pan 5-10 minutes, then place on wire rack. When cool, frost with Cinnamon Icing and sprinkle top with additional almond brickle.

CINNAMON ICING:

3 tbsp. soft butter
1/4 c. buttermilk
1 1/2 tsp. cinnamon
1 tsp. vanilla
2 c. sifted confectioners' sugar

Beat butter with buttermilk. Add cinnamon and vanilla. Gradually add confectioners' sugar and beat until smooth.