It is that time of the year. The parasols have been shelved away, so are the sunscreens. It is the season of heeled boots, coats and scarves in plaid. The fluttering leaves of autumn scatter about the sidewalks as if after a long, desperate wait. And, our puppy Elaichi, chases them like he does innocent sparrows in flight. But, it’s not just the romance manifested by the weather Gods. It’s also the food. The warm wafts of cinnamon and ginger, the velvety plush of a pumpkin pie, the heavily studded apple trees and the limitless cups of Pumpkin Spice Lattes.
Today I want to share with you a sweeter, indulgent version of this autumn favorite: Pumpkin Spice Latte Cupcakes. Just to clarify, pumpkin spice does not contain any pumpkin, nor do these cupcakes. Pumpkin spice blend is a magical coming together of warming spices like cinnamon, ginger, cloves and nutmeg. While lattes take precedence in our home, the spice can be used for a variety of dishes and desserts.
These eggless cupcakes & its buttercream are brewed with the richness of all these spices but to compliment it all there is a luscious coffee caramel filling that makes it a complete dessert experience. Just for fun, I made leaves using fondant & gumpaste, then painted them with warm hues to resemble autumn foliage and use as toppers for these seasonal delights. Hope you like and one & embrace it this season and after.
RECIPE FOR EGGFREE PUMPKIN SPICE LATTE CUPCAKES
For the cupcakes-
1.5 cups All Purpose Flour
2 tsp Pumpkin Spice(Recipe in notes*)
1 cup granulated sugar
1 tsp baking soda
6 tbsp oil
1 tsp vanilla essence
1 cup buttermilk( made by adding 1 tsp of edible vinegar to 1 cup of milk)
2 tbsp instant coffee decoction
For the Coffee Caramel
1 cup + 2 tbsp sugar
3 tbsp Water
1/2 cup whipping cream/heavy cream
1/4 cup cold unsalted butter
2 tbsp instant coffee granules
For the Pumpkin Spice Buttercream
1 cup Unsalted butter, softened at Room temperature
4-5 tsp heavy cream/milk
1 tsp pumpkin spice
1 tsp vanilla essence
3.5 to 4 cups icing sugar
1) First things first, the Coffee Caramel.
We are essentially making regular caramel and infusing it with coffee.
To begin, place the sugar in a heavy bottomed pan, pour water on top and cover with a lid. Stove on medium heat.
Meanwhile, place the cold and cubed butter in a heatproof bowl and place a sieve in it. Microwave the heavy cream for a full minute or until bubbling. Carefully take the cream out(it will the hot) and mix it with the instant coffee granules. Keep the butter and this coffee cream close.
Once you hear the sugar mixture boiling, remove the lid. If sugar is crystallizing on the sides,use a pastry brush dipped in water to gently wash it down.
Keep watching the sugar and once in turns amber in once area, stir it around gently but quickly until the entire mixture is amber coloured. Put off the stove.
Very slowly and carefully, add the hot cream into the caramel, it will bubble boisterously, stir with a wooden spoon.
Then, sieve this mixture onto the cold butter and just set it aside to melt for about 5 minutes.
Finally, gently stir and cool completely.
Store in an air tight jar
2) To make the Pumpkin Spice Cupcake
First, we make the Pumpkin Spice by mixing all the ingredients listed above in a little bowl. (The remaining spice mix can be stored and sprinkled on a cup of coffee to make winter nights warm and cosy).
For the cupcakes-
Pre heat your oven to 350 F and line the cupcake pan with cupcake liners
Prepare your coffee decoction by heating water and adding instant coffee. Keep aside.
Next, measure a cup of milk and to that, add 1 teaspoon of vinegar and allow it to curdle and form buttermilk.
In a large bowl, mix the dry ingredients: All purpose flour, pumpkin spice, baking soda and sugar.
Add to the dry ingredients- oil, vanilla essence and buttermilk. Mix gently ensuring there are no lumps. Stir in the coffee.
Fill the cupcake liners with your batter(2/3rd of the liner) and bake for 20-35 min OR until a toothpick comes out clean.
Let them cool completely on a wire rack.
3) To make the buttercream
It is important that the butter is softened at room temperature. Place on your counter to let it soften.(I usually leave it overnight)
Once softened, place in a large bowl or the bowl of your stand mixer along with milk/cream, pumpkin spice and vanilla essence. Using a hand or stand mixer, beat the butter for a about 2 min on medium high speed until fluffy.
Add the icing sugar in parts and keep beating for about 4-5 minutes until the buttercream is soft and creamy.
-If the buttercream is too thick to handle, add heavy cream/milk. If it is too loose, add icing sugar.
To assemble the cupcake
Make a hole in the center of your cupcake using the back end of your piping tip or even just a knife, around 1/2 and inch diameter.
Fill the cupcake with the cooled coffee caramel.
Pipe the buttercream on top using a piping bag attached to a large size round tip
*Note- Pumpkin Spice recipe
4 tsp ground cinnamon
2 tsp ground ginger powder
1 tsp ground cloves
1/2 tsp ground nutmeg
Mix the above and store in an air-tight jar.