It’s officially fall, peeps, and besides the normal seasonal bouts of afternoon narcolepsy and maxing out my credit card at Starbucks, my diet always switches from corn dogs to harvest vegetables-the only time of year I really consume veggies [my body is crying it’s so happy].
I also go apple picking and ham it up for the camera 😉
He was both an officer and a gentleman.
Jess and Salwa making friends.
I made these pumpkin cupcakes, which are moist, cinnamon and applesauce stuffed morsels of fall deliciousness a couple years ago when I first started this blog. And just for shits and giggles, it’s fun to see how my food photography has improved from 2 years ago:
‘A’ for effort?
Besides learning how to take a photo, I’ve updated these clove, allspice, and brown sugar-laced cupcakes with a new frosting, which I think is a lot better. You can find the NEW frosting recipe below and the recipe for these pumpkin apple cupcakes here.
Okay. Enough typing. Time to go make some s’mores with my kitchen torch and plug in my overpriced Bath & Body “cabin”-scented room freshners [I don’t even really know what that means. Does it smell like burning wood, old animal skins, and my uncle after one too many cigars? WHAT IS “CABIN”?!] City girls unite for fall! 😉
[*Note: This frosting recipe might need to be doubled to cover all the 30-35 cupcakes the recipe makes. Mmmmm so many…]
- Electric Mixer
- 12 oz. cream cheese, rm. temp.
- 1/2 cup [1 stick] unsalted butter, rm. temp.
- 1 1/2 tsp. vanilla extract
- 1/2 tsp. maple flavor, which you can find here
- 3-4 cups powdered sugar, sifted
Using an electric mixer, beat the cream cheese, butter, maple, and vanilla in a large bowl until smooth. Beat in sugar 1 cup at a time, scraping down sides of the bowl occasionally.
So much better than 2 years ago.
All in a row.
I made the flowers on top using fall pastry cutters from Williams Sonoma and colored gum paste with edible dust.