Another treat for you, readers. Just in case you missed the Spiced Pumpkin Latte Cupcake craze from September 20-12. Oh the great, Spiced Pumpkin Latte craze which overwhelmed all social media channels. I am not ashamed to admit I jumped on the band wagon. I posted to Facebook. Got in the insane line at Starbucks on that very first day. Pinned it to my Pinterest. Probably took the Instagram shot with my slippers in the background. You know the routine. And I can't wait to repeat it all again with my Peppermint White Chocolate Mocha next month! But right now, I'm re-gifting you with Spiced Pumpkin Latte Cupcakes. Because it's Tuesday and there is probably no greater highlight to mid weekday than drooling over pictures of baked goods. If you skipped SPL the first time, you really shouldn't the second.
Here is the recipe... as revised by me...because I didn't have all the ingredients...as usual.
Here is the recipe... as revised by me...because I didn't have all the ingredients...as usual.
Spiced Pumpkin Latte Cupcakes
From Annie's Eats
2 2/3 cups all-purpose flour
Preheat the oven to 350°F. Line muffin tins with cupcake liners. In a medium bowl, combine the dry ingredients. Stir together and set aside.
2 2/3 cups all-purpose flour
2 tsp. baking
soda
2 tsp. baking
powder
1 tsp. ground
cinnamon
1/8 tsp. ground
nutmeg
1/8 tsp. ground
cloves
1 tsp. salt
2 c. 100% pure
pumpkin (15 ounce can)
1 cup sugar
1 cup brown
sugar
1 cup vegetable
oil
4 large eggs
½ cup strong coffee,
for generous brushing
For the frosting:
2¼ cups heavy
cream, chilled
¼ cup
confectioners’ sugar
Caramel
ice cream topping
Preheat the oven to 350°F. Line muffin tins with cupcake liners. In a medium bowl, combine the dry ingredients. Stir together and set aside.
In
a separate bowl, blend together the pumpkin, granulated sugar, brown sugar and
oil with a hand mixer. Add eggs one at a time, beating well after each
addition. On low speed, gradually add the flour mixture, mixing just until
incorporated. Remember not to over mix flour.
Fill
cupcake liners 3/4 full. Bake cupcakes for 18-20 minutes at 350 degrees. Transfer
the pans to a wire rack, cool for 10 minutes, and remove cupcakes from pans.
Brush warm cupcakes generously with the strong coffee. Let cool completely.
Making the frosting: Using a hand mixer, blend heavy cream on medium low
speed and gradually increase speed to high. Blend in the confectioners’ sugar
gradually. Whip until stiff peaks form, be careful not to over-beat. Frost the
cooled cupcakes. Drizzle with caramel sauce.
Store in an airtight container and
refrigerate. Don't tell the kids.
yum! They look delish!
ReplyDeleteSo good!
DeleteOmg!!! Must make these!!!!!
ReplyDeleteGina@meetmaxwell