Tuesday, October 1, 2013

Pumpkin Spice Latte Cupcakes



Nothing quite says fall to me like Pumpkin Spice Lattes.  I'm a huge fan of pumpkin spiced anything so you can imagine how excited I get when coffee shops start serving my favourite fall treat. It's like fall in a cup, and the second that first taste touches your lips, you know the season is upon us. 
This recipe incorporates everything I love about pumpkin lattes.  The rich flavour of pumpkin, paired with a creamy whipped icing and finished off with a sprinkle of the spice that brings it all together.  
These are the perfect cupcake to make for the pumpkin/coffee lover in your life.  My husband, who's not a huge fan of icing (I know, right?!) loves taking a few un-iced cupcakes (so muffins, really) in his lunch kit for work.  I on the other hand like have mine fully iced with a steaming hot cup of coffee and indulge in it's sugary, pure pumpkin goodness. 
Ingredients
- 2 2/3 cup flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 pkg (2 tsp) Starbucks Pumpkin Spice Latte Via (or your favourite instant coffee)
- 2 tbsp boiling water
- 1 (15oz) can pumpkin puree
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup light olive oil
- 4 large eggs
- 1 batch of whipped buttercream icing
Directions
Pre-heat oven to 375 degrees. 
In a large bowl combine flour, baking soda, baking powder, pumpkin pie spice and salt. 
In a small mug, dissolve instant coffee in boiling water.
In a separate bowl add coffee, pumpkin puree, sugars, and olive oil, stirring to combine.  Beat in eggs one at a time until well incorporated. 
Slowly pour the wet ingredients into the dry ingredients being careful not to over mix. 
Refrigerate for 30 minutes (this helps relax the gluten in the dough). 
Spoon mixture into 2 muffin tins lined with baking cups (I add about 2 heaping tablespoons to each cup).  
Bake for 20-25 minutes, until the cupcakes spring back quickly when lightly pressed or a cake tester inserted in the middle comes out clean.
Allow to cool, then pipe icing onto them and sprinkle with pumpkin pie spice.
Recipe makes 24 cupcakes. 
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