Today was in the mid 80's.
Tomorrow is forecast to be 93 degrees.
Happy Autumn.
If you are needing to get in the Autumn mood, try this:
Make a yummy spice cake batter (recipe below)
Fill cupcake cups half way.
Mix:
1 pkg room temp cream cheese
2 eggs
1/2 c. sugar and a tsp of vanilla
till smooth.
Now using an icing bag and a pointy tip with a fat hole,
poke the hole into the surface of the batter
and squeeze until the cup is filled about 3/4 of the way.
Bake as usual.
You now have Cheesecake-filled Spice Cupcakes.
Frost.
Gobble.
YUM.
Joanna's Mandarin Cake
(this is what I used for the cupcakes, plus 1 tsp of cinnamon. Double for 24 cupcakes)
1 c flour
1c.sugar
1tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 egg
1/4 c oil
1 can drained mandarins
(opt 1 tsp cinnamon)
Blend in mixing bowl 2-3 min. Bake in greased 8x10 for about 30 min at 350.
Double the recipe for a 9x13 and bake an hour.
The color will be a gorgeous dark brown and it will fall in the middle after it comes out. Totally ok! No worries. Now, if you are making the cake, while it is still hot, top it with this:
3/4 c brown sugar
3 tbsp butter
3 tbsp heavy cream or evap. milk
Bring to a boil and then pour over baked cake right out of the oven.
Or for cupcakes...
Cupcake Icing
2 cubes butter
1&1/2 cup + powdered sugar
1/2 cup brown sugar
a drizzle of orange flavoring
1-2 tsp milk
Beat butter until smooth, and then add brown sugar. Allow to beat until sugar melts. Gradually add powdered sugar and milk. Allow to beat in mixer until it is so fluffy you could sleep on it.
Add orange flavor and color if desired.
Since I kinda never measure when I make this stuff, here is a troubleshooter:
If it's a little too buttery, add more powdered sugar.
If it is too thick, add a TINY bit more milk till it's smooth.
The longer you mix it the warmer it may get, so if the sugar isn't melted yet or it isn't
fluffy enough, put it into the fridge for 10 minutes then whip it some more.
NOW it's Autumn!
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