So I'm a HUGE fan of baking with pumpkin! My mom always makes a super yummy Pumpkin Pie Cake around Thanksgiving. Yellow cake mix, lots of butter and pumpkin pie filling. Yummo! It's one of my all time favorite desserts, hot out of the oven, or day old out of the fridge. So being November, I had to choose a recipe with pumpkin!
I also love coffee. So when I found a pumpkin spice latte cupcake, I couldn't resist. The coffee flavor is subtle and the whipped cream frosting is delightful!
I actually attempted these cupcakes in October for another occasion to be sure it was good enough for our LDBP of the month!!
Here's attempt number one:
Then I baked them again for Thanksgiving! Jon's parents came to Missouri this year! We also had the privilege of sharing a meal with Andrew Temm, David Anderson, Tabby Wilson, David Terry & Sharon Anderson. Great times with great friends!
So here's the recipe:
Pumpkin Spice Latte Cupcakes
From Annie's Eats
Cupcakes
2 2/3 cups all-purpose flour
3 Tbls espresso powder or instant coffee
2 tsp baking soda
2 tsp baking powder
1 tsp ground cinnamon
1/8 tsp grated nutmeg
1/8 tsp ground cloves
1 tsp salt
1 (15oz) can pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup canola or vegetable oil
4 large eggs
½ cup strong coffee or espresso, for brushing
Whipped Cream
2 ¼ cups heavy cream, chilled
¼ cup confectioners’ sugar
Garnish
Ground cinnamon
Caramel sauce
Directions:
1) Preheat oven to 350 degrees. Line 2 12-cup cupcake tins with liners.
In a medium bowl combine flour, espresso powder or instant coffee, baking soda, baking powder, cinnamon, nutmeg, cloves & salt. Set aside.
2) With an electric mixer, blend pumpkin, sugar, brown sugar and oil. Add eggs one at a time, beating well after each addition.
3) With the mixer on low, add flour mixture in two additions, mixing just until incorporated.
The batter is beautiful!!
4) Fill cupcake liners about ¾ full. Bake until cupcakes are dark golden and a toothpick inserted into the center comes out clean, about 18-20 minutes.
5) Transfer to a wire rack and cool for 10 minutes, then remove the cupcakes from the pans. While cupcakes are still warm, brush them 2-3 times with coffee or espresso, allowing the first coat to soak in before repeating. Let cool completely.
6) To make frosting, place chilled heaving cream in a bowl. Using the whisk attachment, whip on medium-low speed at first, gradually increasing to high. Blend in confectioners sugar gradually. Whip until stiff peaks form, being careful not to overbeat. Use a pastry bag fitted with a decorative tip to frost cooled cupcakes. Sprinkle with cinnamon and drizzle with caramel sauce.
This is the 2 baking attempt. I actually had some butterscotch frosting left over from some other cupcakes (See below).
Taaaa-sty!
Sara's Name: I LOVE THESE PUMPKIN SPICE LATTE CUPCAKES!!!!
Amber's Name: "Sayonara Cancer" Spiced Pumpkin Latte Cupcakes (for a friend's remission party!)
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Other cupcakes made and/or eaten this month:
Butterbeer Cupcakes for our Harry Potter Halloween Party!
From the Pastry Affair blog
Purple cupcakes in honor of Molly Kruse's birthday!
Toffee Crunch Cupcakes
From Annie's Eats
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