Hello, lovely readers!
There are only a few weeks left in autumn, so it's time to really savour all that this season offers. One thing that I love about this time of year...including wintertime...are the warm spices and seasonal flavors. Pumpkin spice is just one of those combinations that I just love.
Cupcakes are a fun little treat to make, and they're perfect for a personal size dessert. And pumpkin spice cupcakes are even more wonderful! My favorite thing about this recipe, though is that the frosting is simply whipped cream, homemade of course, with a little drizzle of caramel sauce.
This recipe makes a small amount, about 9 cupcakes, so if you want to make these for a party or gathering, you'll probably need to at least double this recipe depending on how many people you are serving.
Come, sit down, enjoy a cup of tea, and savour the scents and flavors of the season.
Pumpkin Spice Latte Cupcakes
1 1/3 cup flour
1 tbsp. coffee granules or espresso powder
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
sprinkle of ground nutmeg
sprinkle of ground cloves
1/2 cup sugar
1/2 cup oil
10 ounces canned pumpkin puree (not pie filling!)
2 eggs
In a mixing bowl, gently whisk together the flour, coffee or espresso, baking powder and soda, salt, cinnamon, nutmeg and cloves.
In a separate bowl, combine the sugar, oil, pumpkin puree and eggs. Stir to combine thoroughly.
Add the wet ingredients to the dry and vigorously stir with a wooden spoon for about 2 minutes, until very smooth and thoroughly mixed.
Divide the batter evenly between paper-lined cupcake tins. Bake at 350*F for about 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the tins for a few minutes, then transfer to a cooling rack to cool completely.
When you are ready to decorate, simply pour 2 cups of cold heavy whipping cream into a large mixing bowl. Add about 1/4 cup of powdered sugar and beat on medium-high until stiff peaks form. Pipe onto the cupcakes and finish off with a drizzle of bottled caramel sauce.
Enjoy!
(These need to be stored in the refrigerator for freshness.)
Be sure to come back here on Friday for a fun announcement...
a hint, you ask?
It has to do with Christmas and snail mail.
Sound fun? Come back then to learn more!
Wishing you a beautiful week ahead!
♥