The cupcakes I made on Sunday were so amazing and delicious that I really wish I could mail a box to Illinois so you could try them.
But I can’t.
Because we ate them all.
I can tell you all about them though so maybe you’ll be inspired to make them yourself. Or not.
What started out as a recipe I found and printed…Nutmeg Cupcakes with Maple Buttercream Frosting become Spice Cupcakes with Maple Syrup Frosting at my friend Leigh Anne’s house. I sent her the recipe and then she made them before I did. No real surprise since she is a baking and cupcake queen! But I couldn’t believe she changed the recipe so there wasn’t any NUTMEG?!
Anyway, I couldn’t get them out of my mind so I whipped them up this weekend. Except I turned them into…
Nutmeg & Cinnamon Cupcakes with
Maple Brown Sugar Buttercream Frosting
Long name I know, but oh so divine!
You can use Leigh Anne’s non-nutmeg recipe and instead use 2 tsp of nutmeg and 1 tsp of cinnamon. I might just do 1 tsp of nutmeg and 1 tsp of cinnamon next time. No matter what spice combo you choice, this recipe is a keeper! (You could just eat the frosting and not make the cupcakes…just sayin’)
Friday night I had made a fun little Halloween treat with Scary Baby and one of her friends. She wants to go to two neighborhood parties so I wanted to try this Candy Corn Cookie Bark. I will admit the oreos and pretzels made me a little skeptical.
Yum! I would add even more pretzels next time. For much better pictures and detailed directions, visit Leigh Anne’s blog.
As you can see, my quest to cut down sugar at our house is going very well.
It’s October – we’re obviously taking a little break.
I had two perfect treats to send home with Wizzy and Jordan who stopped by on their way back to college after a weekend of fun visiting Jordan’s family.
Jordan also scored Roger Leroy’s little Halloween treat bucket.
Because Roger Leroy wasn’t able to stop by on her busy weekend. I think they saved her a cupcake.
We’re loving our gorgeous Fall weather. Has it snowed there yet?