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Autumn officially starts on Saturday, and I couldn’t be happier. I am very ready for the cooler weather and everyone’s return to the city. I have not spent a full weekend in NYC since before Memorial Day (absurd), so this weekend marks a much anticipated Saturday/Sunday in the Big Apple- I am done with packing a weekend bag.
You can tell the seasons are in motion by the change in people inhabiting Manhattan. All of the interns/college students have gone back to school (lucky), and there are kids and strollers racing down the streets in every direction. I can remember going back to school, at every age, and getting excited for new clothes, classes, and all of the fun activities that come in the Fall.
To align with this back to school/back to the city theme, I decided to make these “apple” cupcakes. Most of the recipes I found suggested using chocolate glazed or plain mini doughnuts, but I stubbornly decided to go with powdered. I recommend listening to everyone else- the powder proved to be difficult to work with while frosting these! Aside from a few minor hiccups, these cupcakes came out just as I imagined. The pretzel sticks (Tootsie Rolls are another option) added a little salt to the sweet overload, but the candy leaves really pulled the whole idea together.
This weekend my plans are filled with friends I haven’t seen since before the summer started, outdoor festivals, and hopefully tons of Fall foods. An apple a day…