***I found this Post in my drafts but guess I never posted it!! This was from last Friday when I was sitting at the airport!! LOL! ***
Wow! It's been quite an afternoon/evening. I have been sitting at the airport for 4 hours now. My original flight to Utah was at 2:40. We all got on the plane, took off, and then about 20-30 minutes into the flight there is an announcement from the captain that they need to turn back around and land back in Oklahoma where we just left. There was some problems with the pressure in the plane. We arrived safely, got off the plane while they looked at it, and then waited 2 hours why they were deciding if we would get back on or not. They then announced that they could not fix it and the flight was completely cancelled. YIKES! My niece is getting married in the morning and I really wanted to be there to represent my family. I then found out that ALL flights going to Utah tonight were completely BOOKED! Double YIKES! After waiting another hour and a half I decided to go to the front desk and see if I could get something for tomorrow. The AWESOME front desk person was able to get me a ticket on the flight later tonight! Someone had just cancelled their flight and he slipped me right in! Soooo awesome!! So, here I sit on my computer waiting to board my plane........ again! I'm just so happy that we were all safe.
I really wanted to share this super easy Pumpkin Cupcake recipe that I actually made up all by myself. Yaaayyy meeee!! LOL!! These actually did turn out! Are you surprised? I was!!
Pumpkin Cupcake (This is a double batch. Cut in half for regular batch.)
2 sticks of butter (softened)
3 cups sugar
2 tsp vanilla
1 1/2 cans pumpkin (the regular sized can)
4 cups flour
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
3-4 tsp cinnamon
2 tsp nutmeg
1 to 1 1/2 cups milk
Cream butter in a mixer. Add sugar one cup at a time. Add eggs cream together. Add Vanilla & Pumpkin. Blend well. Add all flour, soda, powder, salt, cinnamon, nutmeg. Mix but do not over mix. Add 1 to 1 1/2 cups of milk. You do not want it to be too thin or too thick. Spoon into cupcake wrappers (I use a ice cream scooper). Bake in a preheated 350 oven for 21-22 minutes.
Cinnamon Cream Cheese Frosting (You will need to double if you are planning on making the double batch above.)
1 block cream cheese
6-7 cups powdered sugar
1/4-1/2 cup milk
2 tsp cinnamon
1 tsp nutmeg
Cream the cream cheese in the mixer. Add powdered sugar one cup at a time blending each one well. Add mild a little at a time to the right consistency that you are looking for. Add cinnamon and nutmeg, mix well.