I enjoy opening up the windows to let in the crisp fall air and turning on my oven. This calls for something with cinnamon, nutmeg, or pumpkin...ah, spice cake with cream cheese frosting!
I start with my favorite spice cake recipe. But this time, instead of a bundt pan, I use a muffin pan.
SPICE CAKE
1 Yellow Cake Mix (extra moist)
1 Lg Pkg of instant vanilla pudding
4 eggs
1 heaping tablespoon of nutmeg
3/4 cup oil
3/4 cut White Wine Chablis
Combine everything in a large mixing bowl. Mix for FIVE minutes (yes, five) on medium to medium high speed.
Bake at 350 for 50 minutes.
Now, I will admit that today I used canned cream cheese icing. I used an open star tip and piped each cupcake after they had cooled completely. I topped with candy corn.
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