I've made many many cupcakes over the years. Some great and some just eh. But these... these are amazing. Pumpkin spice latte cupcakes with caramel buttercream. Quite possibly the best cupcakes I've ever made.
inspired by annie's eats
The cake has the perfect spiciness; and it's super moist from the fresh coffee that is brushed on top while the cupcakes are still warm. I love it with the caramel buttercream, but you could also cheat and top it with canned whipped cream like they do at a coffee house. Go find an excuse to make these... trust me!
makes approximately 24 cupcakes
for the cupcakes
2-2/3 cups all purpose flour
3-1/2 tablespoons espresso powder
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1-1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 15-ounce can of pumpkin puree
1 cup sugar
1 cup light brown sugar, packed
1 cup canola oil
4 large eggs
1/2 cup hot coffee, for brushing
for the frosting
1/2 cup solid vegetable shortening
1/2 cup butter, room temperature
1 cup caramel ice cream topping
1-1/2 teaspoons vanilla
6 cups confectioners sugar
2 tablespoons milk
to make the cupcakes
1. Preheat oven to 350°F and line cupcake cups with liners.
2. In a large bowl, whisk together the flour, espresso powder, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.
3. In the bowl of your electric mixer, beat together the pumpkin puree, sugar, brown sugar and oil.
4. Add the eggs to the wet mixture one at a time and beat to combine after each addition.
5. Add the flour mixture to the wet ingredients in two additions and beat just to combine.
6. Fill the cupcake liners 3/4 of the way.
7. Bake for about 18-20 minutes, until toothpick inserted into the center comes out clean. Remove from oven and allow to cool for 10 minutes. Then remove from the pan and place on cooling racks.
8. While the cupcakes are still warm, generously brush the tops of the cupcakes with warm coffee at least three times (or more for additional coffee flavor). Allow the coffee to soak in between each coat. The tops may start to look soggy, but this will be covered by your frosting.
to make the frosting
1. In the bowl of your electric mixer, cream together the shortening and butter.
2. Add the caramel topping and vanilla; beat until fully incorporated.
3. Add confectioners sugar one cup at a time, beating on medium speed between each addition. The frosting will be stiff after the final cup of sugar is added.
4. Add milk and beat until fluffy. (Add more or less milk to achieve your desired consistency.)
5. Frost cupcakes and garnish as desired. I sprinkled ground cinnamon on top. You could drizzle with more caramel sauce or garnish with a chocolate covered espresso bean.
On the tenth of every month, Shimelle Laine invites bloggers to share ten things. Doesn't matter the topic, as long as it's ten things. This month, here are my 10 must-haves for scrapbooking.
1. Craft knife: I almost never use a scissors or a paper trimmer. Instead, my go-to for all my cutting is a hand-held craft knife (with a ruler if I need to make a straight edge). I find it's the most precise and never creates those fuzzy edges I'd get from a dull paper trimmer.
2. Tweezer Bee tweezers: If you don't already have a tweezers in your scrapping toolbox, these would be an awesome addition. I keep mine by my side at all times to position tricky alphabet stickers and other small embellishments. And they're the best tool for lifting misplaced embellishments that you've stuck down in the wrong place and want to move.
3. Kraft cardstock: My favorite layouts, and those that don't require loads of thought, are those that have kraft cardstock as the foundation. Kraft is a great neutral base for mixing and matching patterned papers and embellishments.
4. Border punches - Circles Large, Embossed Curve Large, Threading Water, Apron Lace: These are the four border punches that I'm hopelessly addicted to. I have quite a few more, but none are as versatile as these.
5. October Afternoon letter stickers: It would be hard to scrap without alphabet stickers. So of course I have tons of alphabets, but none are more loved than the mini market alphas from October Afternoon. They're not too big and not too small and come in the colors I use most.
6. Journaling cards and tags: My layouts aren't heavy on embellishments, but I do love to layer in little journaling spots. They might hold my journaling or title, or just float off the page as an embellishment. I love that journaling cards are a quick way to give a layered and coordinated look to my pages.
7. Digital photo clusters: Ever since I bought Photoshop Elements 5 many years ago, my style has evolved from 2-page layouts with lots of 4x6 photos to 1-page layouts with clusters of smaller photos. About half the time I rely on digital photo clusters (my favorites are by Katie Pertiet). They help me create the perfect little grouping of pictures so I can easily fit 6+ pictures onto one layout without it looking crazy.
8. Washi tape: I'm not a super trendy scrapbooker, but one trend I do love is washi tape. I have a small collection of tapes from Studio Calico kits and Freckled Fawn. They remind me a bit of the massive ribbon collection I grew, but I find washi to be far more usable than ribbon.
9. Studio Calico kits: This one may be cheating a bit, since it's not just one item. But month after month, I continue to love the kits that Studio Calico produces. 99% of my new supplies in the last two years are from SC kits and I have almost no need to shop for anything else besides adhesive.
10. Zutter Bind-It-All: All my mini albums were bound using my zutter bind-it-all. Before having this tool, I never really made minis. And while it's not something I do that often, I love having a tool to bind them together and I know I'd never make minis without it.
What about you? What are your must-have items for scrapbooking??
You can visit more bloggers sharing their ten things by clicking here.
I'm a creature of habit when it comes to breakfasts. I'll settle on a routine and eat the same thing for breakfast for weeks on end. Sometimes it's eggs, sometimes it's oatmeal; but these days it's granola and greek yogurt. For someone who bakes quite often, I've been surprisingly hesitant about making my own granola at home. But now that I have my first homemade granola under my belt, I'm itching to experiment with more. Making granola at home is easy and way more affordable than the pricey granolas I love from Whole Foods.
Since it's fall and I'm, well, pretty much obsessed with pumpkin... I decided to bake up a batch of pumpkin pie granola, inspired by Dashing Dish. I'm sharing the base of the recipe here, but the options are endless for you in terms of the mix-ins you prefer.
4 cups old-fashioned rolled oats
1 teaspoon pumpkin pie spice
2 teaspoons cinnamon
1/8 teaspoon ginger
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup chopped walnuts
3/4 cup canned pumpkin puree
3 tablespoons honey
1/2 cup applesauce
mix-ins, such as: 1/2 cup nut of your choice (in place of walnuts), 1/2 cup chocolate chips, 1/2 cup butterscotch chips, 1/2 cup dried cranberries, 1/2 cup raisins, 1/2 cup pepitas, etc
1. Preheat oven to 325°F. Line two baking sheets with parchment paper.
2. In one bowl, combine the oats, pumpkin pie spice, cinnamon, ginger, sugar, salt, baking powder, and chopped walnuts.
3. In a second bowl, mix together the pumpkin puree, honey and applesauce.
4. Add the wet ingredients to the dry ingredients and stir to combine, until the dry ingredients are evenly coated.
5. Spread onto baking sheets. If you like chunky granola, take care to leave some clumps.
6. Bake for 15 minutes, then remove from oven and stir well.
7. Bake for a second 15 minutes, then remove and stir well.
8. Bake for a third 15 minutes, watching carefully to ensure granola doesn't burn. Continue in intervals of approximately 5 minutes if the granola is not browned and crispy after 45 minutes.
9. Remove from oven and allow to cool completely.
10. Stir in your mix-ins, such as chocolate chips or cranberries.
11. Store in a sealed air-tight container.