Tuesday, October 25, 2011

Mini Pumpkin Spice Latte Cupcakes

These are quite possibly one of my favorite cupcakes I've ever made. Ever. You can taste both the pumpkin and the coffee. I love the whipped cream frosting and the vanilla bean caramel is super impressive and delicious. These cupcakes look great and they taste incredible.

Mini pumpkin spice latte cupcake 

Pumpkin Spice Latte Cupcakes
From Annie's Eats

Makes about 36ish mini cupcakes

For the cupcakes

2 2/3 cups all-purpose flour
3 Tablespoons espresso powder
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoons ground cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon ground cloves
1 teaspoon salt
1 (15 oz.) can pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup canola or vegetable oil
4 large eggs
1/2 cup coffee or espresso, for brushing
  1. Preheat the oven to 350°F.  
  2. Line cupcake pans with paper liners.  
  3. In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt.  
  4. In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and oil.
  5. Add the eggs one at a time, beating well after each addition. 
  6. With the mixture on low speed, mixing just until incorporated.
  7. Fill the cupcake liners about three-quarters full.  
  8. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, about 18-20 minutes.  
  9. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans.  
  10. While the cupcakes are still warm, brush them two or three times with the coffee or espresso, allowing the first coat to soak in before repeating then let cool completely.
For the vanilla bean caramel sauce garnish
Adapted from Annie's Eats

Makes about 1 1/2 cups
Important: While making caramel sauce IS easy, it IS an epic fail if you over cook your sugar! Please read this post if you are new to making caramel.

1 vanilla bean, split lengthwise
1 cup sugar
2 tablespoons light corn syrup
1/4 cup water
1/2 cup heavy cream
1/4 cup sour cream 
  1. Scrape the seeds from the vanilla bean and stir into the cream. Set aside.
  2. Combine the sugar and corn syrup with 1/4 cup of water in a medium saucepan, stirring carefully so as not to splash the sides of the pan.
  3. Cook over high heat until the mixture is the color of khaki or light amber. 
  4. Remove from the heat instantly and let the bubbling settle.
  5. Slowly add the cream while whisking
  6. Whisk in the sour cream and set aside to cool.
For the whipped cream frosting
From Annie's Eats

2 1/4 cups heavy cream, chilled
1/4 cup confectioners’ sugar 
  1. Place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment.  
  2. Whip on medium-low speed at first, gradually increasing to high speed.  
  3. Blend in the confectioners’ sugar gradually when cream begins to increase in volume  
  4. Whip until stiff peaks form, being careful not to over-beat.
  1. Top completely cooled cupcakes with whipped cream
  2. Drizzle with vanilla bean caramel sauce
  3. Sprinkle with cinnamon
  4. Store in fridge to keep whipped cream from melting...or consume all immediately
Whipped cream frosting

Pumpkin spice latte cupcake bite  

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