With temperatures hitting 105 this week, I officially decided that summer and I are DONE. Yep, DONE, da-da-DONE-DONE-DONE!!!
What’s the point of having a season that is supposed to be full of outdoor activities, when it is too hot to do anything outside in the first place? It is so hot that I burned my hand on the metal doorknob as I tried to flee into my poor, sad, historic home that leaks AC like a sieve.
How are we coping with our heat-induced confinement? Dreaming of Fall, that’s how.
I am thinking ahead to cooler days, Halloween parties and endless seasonal decorations.
The only way to survive the heat of August in Louisiana is to remind yourself daily that October is just around the corner.
This weekend, I did a little therapeutic baking and tried these cupcakes from Southern Living:
I have two words for you: YUM YUM. I garnished these babies with a sprinkle of cinnamon, and they were Fall in a cupcake. A small note, however. I could not find a 16oz can of mashed sweet potatoes, so I got a 16oz can of candied sweet potatoes, then drained and mashed them.
So, if you are dreaming of Fall, bake up a batch of these and let Summer know that you are putting it on notice. Nobody wants to play with Mr. 105 Degrees anymore!
Sweet Potato-Pecan Cupcakes With Cream Cheese Frosting
- 1 cup coarsely chopped pecans
- 2 cups sugar
- 1 cup butter, softened
- 4 large eggs
- 1 (16-oz.) can mashed sweet potatoes
- 2/3 cup orange juice
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Cream Cheese Frosting
- Garnish: coarsely chopped pecans; cinnamon
1. Place pecans in a single layer in a shallow pan.
2. Bake at 350° for 8 to 10 minutes or until toasted, stirring once after 4 minutes.
3. Beat sugar and butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating until blended after each addition.
4. Whisk together mashed sweet potatoes, orange juice, and vanilla extract. Combine flour and next 5 ingredients. Add flour mixture to sugar mixture alternately with sweet potato mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Fold in toasted pecans. Place foil baking cups in muffin pans, and coat with vegetable cooking spray; spoon batter into cups, filling two-thirds full.
5. Bake at 350° for 28 to 30 minutes or until a wooden pick inserted into center comes out clean. Remove immediately from pans, and cool 50 minutes to 1 hour or until completely cool. Spread cupcakes evenly with Cream Cheese Frosting. Garnish, if desired.
Cream Cheese Frosting
- 1/2 cup butter, softened
- 1 (8-oz.) package cream cheese, softened
- 1 (16-oz.) package powdered sugar
- 1 teaspoon vanilla extract
1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended; stir in vanilla.