Tuesday, October 16, 2012

In The Kitchen: Spiced Pumpkin Latte Cupcakes

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.

Spiced Pumpkin Latte Cupcakes
From Annie's Eats

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.

Linking up with Chef In Training,Tatertots & JelloSweet As Sugar CookiesMommy's Sweet ConfessionsSeven Thirty ThreeEvery Creative Endeavor, Lady Bug Blessings, Sugar Bee Crafts@ Home Take 2