I have been looking forward to trying this scrumptious looking recipe, from the October Country Living, for weeks now. Yesterday was the day! I got Emily all dolled up in her apron and we set to work.
I decided to make it into cupcakes since I needed to deliver a dessert and wanted a few leftover. WHAT happened?!?!?!? This is what I pulled out of the oven:
They would not come out of the muffin tin in one piece, so I let Emily eat one and I tasted it and the rest are history.
But, I had tried a new icing recipe which DID turn out and I still needed a dessert. I did not have any more shortening, so could not try this same recipe again. I did a quick search and found this recipe - I made half and even reduced the milk because it seemed runny (also a problem with the first recipe).
Here was my one success in the whole affair - discovering a delicious and beautiful new frosting!
2 c. powdered sugar
2 1/2 T. milk
1 1/2 T. melted butter
1 tsp. vanilla
1/2 tsp. cinnamon
Mix together and frost cake - this makes enough to frost one 8x8 cake.
I also love the color of this icing! This suggestion from Country Living did work. Use one drop of red food coloring for each five drops of yellow food coloring. Such a lovely Harvest color!
Here is my finished cake ready to be delivered tomorrow:
Note: the chocolate maple leaf on top has been in my freezer for a while, but it seemed the perfect chance to use it up. I melted chocolate chips and spread the melted chocolate on a cookie sheet lined with waxed paper. Place in the freezer to harden. Use a cookie cutter to cut out a shape and peel off of the waxed paper!
If anyone has a tried and true spice cake recipe - I'd love to get a copy of it!