Crisp Autumn Mornings

Crisp Autumn mornings are just perfect with a little cup of love.

I take my tea with two lumps of sugar goodness and a bit of cream.
Quiet moments are spent with a cup of tea,
a devotion or a magazine and a little yummy cake.

Miss Freckles made these scrumptious maple cakes
from her Little House Cookbook...
they are just perfect paired with a cup of hot tea.
We are sharing the recipe with you here.

Preheat oven to 375 degrees.
Use mini muffin tins for bite size yummies
or a regular tin for larger ones.

Dry Ingredients:
1 1/4 cups flour
1/2 teaspoon baking soda
pinch salt
1/2 teaspoon ginger

Wet Ingredients:
2 tablespoons unsalted butter
1/2 cup maple syrup
1 egg
1/2 cup sour cream

Directions:
Melt butter in a small saucepan over medium heat.
Put dry ingredients into a bowl and mix.
Combine wet ingredients in another bowl and whisk together.
Add wet & dry ingredients, mix quickly,
just until thoroughly blended.

Grease muffin tins and fill them, using two tablespoons,
one to scoop the batter, the other to push it off into the tin.
Bake for 12 minutes,
or until cakes are a light golden color.
Let cool.

Maple Icing:
1 cup confectioner's sugar
1/2 tablespoon unsalted butter, softened
pinch salt
1/4 teaspoon vanilla
1/3 cup maple syrup

Blend sugar, butter, salt and vanilla.
Add maple syrup and beat until completely smooth.
Decorate each cake by dipping the top of each
into the icing and giving it a twist.
Turn right side up, while the icing is still moist,
garnish with a variety of toppings.
We kept ours plain...
which is also yummy!

Enjoy your Autumn morning!