Fall into Fall.....with Cupcakes!

I’m not sure about you, but I am more than ready for the fall weather. Mostly because I have some awesome leather pieces I am dying to wear, but might actually die if I wear them right now because it’s so hot. Instead, I decided to bake some fall flavored cupcakes to tide me over until then. I’m convinced that I could live off coffee and cupcakes, and so I went with one of my favorite flavors (White Chocolate & Cinnamon) and one I haven’t made before (Dark Chocolate Mocha). The Cinnamon ones turned out light, moist, and perfect! Unfortunately, the Dark Chocolate Mocha ones need a bit of adjusting for next time. Still yummy, but not the usual death by chocolate goodness I prefer to hand out. However, if you like Cinnamon Dolce Lattes, Coffee Cake, or just cupcakes in general, these may just hit the spot.

Ingredients:

- 2 c. Flour - 1/2 tsp Salt - 2 tsp baking powder - 1/2 c. applesauce (or butter if you prefer) - 1/2 c. sugar - 2 eggs - 1 c. milk ( I use Vanilla flavored Coconut milk)

- 3 table spoons Ground Cinnamon - 1 tsp. Vanilla extract - 4 oz White chocolate Morsels

Directions:

- Preheat oven to 375. - Place liners in cupcake tin. - Mix flour, baking powder and salt in a bowl. - Place chocolate in a plastic bowl or cup (I use tupperware) and place in a pot of boiling water stirring until chocolate is melted. Additionally you can melt the chocolate in the microwave, however it is a lot easier to burn that way. - Cream butter and sugar. Add melted chocolate, cinnamon and vanilla and cream again. - Add eggs one at a time. - Slowly add flour, alternating with milk. - Fill liners 3/4 full with cupcake batter. - Bake 18 minutes or until toothpick comes out clean. - Allow to cool completely and frost.

Decorating AKA the fun part:

- For me, decorating is one of the best parts of baking because you can just kind of do whatever you want. The cupcake is going to taste good if you followed the recipe. Michaels may honestly be one of the greatest stores on earth. SO MANY AMAZING THINGS! Anyway, I used a chocolate leaf mold and poured some of my remaining melted white chocolate into the mold with food coloring and let it set. Popped them out and dusted with edible gold dust. Quick, easy, pretty, and delicious.