Pumpkin Spice Latte Cupcakes









































If you´ve had or dreamed of having the Starbucks PUMPKIN SPICE LATTE you will absolutely love these cupcakes.. they are a pretty good imitation.. if I may say so myself ;-)

 Si habéis tenido o soñado en tener un PUMPKIN SPICE LATTE de Starbucks, os encantarán estos cupcakes .. son una imitación bastante buena .. si se me permite decirlo;-)



I love this time of year, it just makes me excited when the trees start to change colours.. the promise of what is to come.. winter.. Christmas.. (I know I know by now you are sitting in front of your screen with your mouth open.. did she say she is excited for winter time..........crazy girl.... YES! I am!)

 Me encanta esta época del año, sólo hace que me emocione cuando los árboles empiezan a cambiar de color .. la promesa de lo que está por venir .. invierno .. Navidad .. (lo sé lo sé que ahora estarás sentado/a enfrente de la pantalla con la boca abierta.. ¿Dijo que está emocionada por el invierno .......... chica loca....! SI lo estoy!)


I knew when I started to plan this post that these cupcakes needed to be as close to the real deal as possible.. hence the whipped cream frosting, caramel drizzle and pumpkin spice on top :-) ..

 Yo sabía cuando empecé a planear este post que estos cupcakes necesitaban ser lo más parecido posible al real .. de ahí el frosting de nata montada, llovizna de caramelo y especias de calabaza en la parte superior:-) ..

..Also, it was super important that the flavours of all the ingredients were to be tasted.. pumpkin.. coffee.. pumpkin spice (cinnamon, ginger, nutmeg & cloves)... oh Yum! ahhh just imagine..

 ..También, fue súper importante que los sabores de todos los ingredientes debían ser disfrutados .. calabaza .. café .. calabaza especias (canela, jengibre, nuez moscada y clavo) ... ah Rico! Ah imagínense!


This week has been a busy week for me because I decided to register my own domain name, which I did but now I have to export all of the info here to there and try to copy this blog design.. or the parts I want.. not easy when you were told after writing a aptitude test in the 2nd last year of highschool "never go into a technical field".. Need I say more? lol

 Esta semana ha sido una semana muy ocupada para mí, ya que decidí registrar mi propio dominio, lo cual hice, pero ahora tengo que exportar toda la información de un lugar a otro y tratar de copiar el diseño del blog .. o las partes que quiero .. no es fácil cuando me habían dicho después de hacer una una prueba de aptitud en el penúltimo año de los estudios en el instituto "nunca entrar en un campo técnico" .. ¿Necesito decir más? Jaja

pumpkin_plain.pngPumpkin Spice Lattepumpkin_plain.png
C U P C A K E S


¡Clic aquí para ver/imprimir la receta en Español!
Click here to print this recipe!


INGREDIENTES:
Cupcakes (makes 9 cupcakes):
  • ¼ cup sunflower oil
  • ¼ cup strong espresso at room temperature (only use half of it, keep the other ½ for the caramel drizzle on top)
  • 100g brown sugar
  • 2 L eggs
  • 1 teaspoon vanilla essence
  • 100g flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • pinch of salt
  • 1 ½ - 2 teaspoons pumpkin spice (or make yourself see next 4 ingredients)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ¼ cup pumpkin puree (I made my own)
Whipped cream:
  • 300ml chilled whipping cream
  • ½ teaspoon vanilla essence
  • 1 ½ tablespoon white granulated sugar
Decoration:
  • caramel sauce (click here) mixed well with the remaining strong espresso ;-)
  • more pumpkin spice
METHOD:
for the Cupcakes: Preheat the oven to 175ºC/350ºF. Line your cupcake baking tray with the liners. Sift the dry ingredients together and leave to one side. Beat the brown sugar and oil together for 5 minutes. Add the coffee and vanilla essence. Add the eggs z x 1. Add your dry ingredients and when incorporated, add the pumpkin. Fill the liners just over half way (they rise very nicely). Bake for 20-22 minutes. Allow to cool for 5 minutes before removing them from the baking tray. Cool completely on a rack before frosting.
for the whipped cream: make sure the mixing bowl (not plastic) is very cold as well as your whipping cream. Whip with the whisk attachment on medium speed until bubbles form, increase the speed and once soft peaks form slowly add the sugar, increase the speed to high, add the vanilla and whip until firm peaks have formed. Leave in the fridge until you are ready to frost your cupcakes.
ASSEMBLY:
pipe (the whipped cream in a piping bag fitted with an open star nozzle)on your cooled cupcakes, drizzle with caramel/espresso drizzle and dust with some pumpkin spice :-)




 Ok guys, I really hoped you guys like the 2nd of the pumpkin recipe trilogy.. :-)

 Ok chic@s, realmente espero  que les gustase el segundo de la trilogía de recetas de calabaza.. :-)






ps. join me on the social network platforms to see what I´m up to daily & what inspires me ;-)

pd. únanse a mí en las redes sociales para ver lo que estoy haciendo diariamente y lo que me inspira ;- )

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