9.26.2014

:: More autumn deliciousness ::





Pumpkin Spice Latte Cupcakes with Caramel Butter Cream Frosting...


I've made lots of cupcakes over the years. Some great and some just eh. But these... well, these are simply amazing. 
Pumpkin spice latte cupcakes with caramel butter cream. They are...quite possibly the best cupcakes I've ever made.

Pumpkin spice latte cupcakes with caramel buttercream 1


The cake has the perfect spiciness; and it's super moist from the fresh coffee that is brushed on top while the cupcakes 
are still warm.  I love it with the caramel butter cream, but you could also cheat and top it with canned whipped cream 
like they do at a coffee house. Go now, and find an excuse to make these... trust me!


Ingredients:


for the cupcakes

2-2/3 cups all purpose flour
3-1/2 tablespoons espresso powder
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1-1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 15-ounce can of pumpkin puree
1 cup sugar
1 cup light brown sugar, packed
1 cup canola oil
4 large eggs
1/2 cup hot coffee, for brushing

for the frosting
1/2 cup solid vegetable shortening
1/2 cup butter, room temperature
1 cup caramel ice cream topping
1-1/2 teaspoons vanilla
6 cups confectioners sugar
2 tablespoons milk


Directions:


to make the cupcakes

1. Preheat oven to 350°F and line cupcake cups with liners.  
2. In a large bowl, whisk together the flour, espresso powder, baking powder, 
baking soda, salt, cinnamon, nutmeg and cloves.
3. In the bowl of your electric mixer, beat together the pumpkin puree, sugar, brown sugar and oil.
4. Add the eggs to the wet mixture one at a time and beat to combine after each addition.
5. Add the flour mixture to the wet ingredients in two additions and beat just to combine.
6. Fill the cupcake liners 3/4 of the way. 
7. Bake for about 18-20 minutes, until toothpick inserted into the center comes out clean. 
Remove from oven and allow to cool for 10 minutes. Then remove from the pan and place on cooling racks.
8. While the cupcakes are still warm, generously brush the tops of the cupcakes with warm coffee at least three times 
(or more for additional coffee flavor). Allow the coffee to soak in between each coat. The tops may start to look soggy, 
but this will be covered by your frosting.

to make the frosting

1. In the bowl of your electric mixer, cream together the shortening and butter.
2. Add the caramel topping and vanilla; beat until fully incorporated.
3. Add confectioners sugar one cup at a time, beating on medium speed between each addition. 
The frosting will be stiff after the final cup of sugar is added.
4.  Add milk and beat until fluffy. (Add more or less milk to achieve your desired consistency.)
5. Frost cupcakes and garnish as desired. I sprinkled ground cinnamon on top. 
You could drizzle with more caramel sauce or garnish with a chocolate covered espresso bean. 

Pumpkin spice latte cupcakes with caramel buttercream 2

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