It’s the most wonderful time of the year… no! Not Christmas! Halloween! The time when all the spooky spookenings happen and it’s totally fine to eat loads of chocolate and sweets that you were going to give to the neighbourhood kids but then you realise there’s a globabl pandemic on so it would be irresponsible to not socially distance.
It’s also the time of the year where Pumpkin Spice finds it’s way into EVERYTHING thanks to the USA and Starbucks. So I decided to hop on the bandwagon and create these Pumpkin Spice Latte Cupcakes! And y’know what? They’re pretty darn tasty!
Pumpkin Spice Latte CupcakesPrint Recipe
- For the cake:
- 175g Self-Raising Flour
- 175g Caster Sugar
- 175g Unsalted Butter
- 1/4 Tsp Bicarbonate of Soda
- 2 x Eggs
- 4 Tbsp Milk
- 45g Instant Latte Sachets
- 1 Tbsp Camp Coffee Essence or Coffee
- For the Buttercream:
- 525g Icing Sugar
- 300g Unsalted Butter
- 4 Tbsp Milk
- 2 Tsp Ground Cinnamon
- 1 Tsp Ground Ginger
- 1 Tsp Ground Nutmeg
- 1/2 Tsp Ground Cloves
- Orange Food Colouring
Pre-heat an oven to 180°C/350°F/Gas Mark 4.
In a large bowl, combine together all the ingredients for the cake with a hand mixer or a stand mixer, making sure the butter is soft but not melting. If the batter seems too thick, thin it out with a little more milk.
Divide into 12 cupcake cases and bake in the oven for 22 minutes. Leave to cool completely.
For the buttercream, add the softened butter into a large bowl and whisk for 4 - 5 minutes until much lighter in colour and nice and smooth.
Add in the icing sugar and pumpkin spices and mix until well combined with the butter.
Add in the milk and the food colouring (use as much as you see fit) and mix into the buttercream.
Decorate the cooled cakes with the buttercream, and enjoy!