Sweet Autumn- Pumpkin Spice Latte Cupcakes

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.


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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.
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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
Makes 12

INGREDIENTS
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

METHOD

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.

Autumnal Musings…

Distraction seems to have got a hold of me & I’m compelled to blame the changing season this time. However, autumn and the glory of colors that entail aren’t just mere distractions. Soothing greens change to glimmering golds and although it doesn’t technically conform to the science of alchemy, they bear with them a promise of euphoria. 

Summer is long gone and with it the burst of sunshine pouring through our diaphanous curtains. I awoke to a grey, gloomy sky and though for some it qualifies a few extra sleep hours, the silvery silky sky and the the soft rain behoove me to indulge in a walk. I don my long gray coat over a thick grey sweater only to realize my sartorial preferences are blending perfectly with my surroundings. Save for the fall foliage, the sky, the facades of historic buildings & the modern skyscrapers with glistening window panes are swathed in shades of grey. Drizzles of rain nonchalantly knock against my umbrella as I circle & navigate around the pathways of Toronto. A crisp breeze and ripples of chills accompany me. Neighboring pedestrians carry sprouted umbrellas and walk briskly while I amble tardily, permitting the rain to soak me. For the moment, Audrey Hepburn croons to Henry Mancini’s ‘Moon River’ on my phone.

A dimly lit cafe beckons me to enter. Luckily I never leave home without a book. I’m soon sipping sweet, honeyed black tea, seated on a high chair, facing a massive glass window on which the rainy water drops have created bizarre patterns. Erin Morgenstern’s, ‘The Night Circus’ absorbs me, only for a bit though. Soon, I’m engrossed in the picture painted outside. Streams of cars buzz across the street. People are wordlessly rushing while a poor, homeless man displays a sign for want of spare change. His furry labrador is snuggled close silently watching the scene in black & white. A man in a turquoise jacket waits under the cafe awning hoping for the rain to stop pitter pattering. A bicycle is parked right out front and it’s saddle, a wet mess. The ground I imagine is gladly welcoming the rain after a parched three summer months. I click many mental pictures before exiting.

The hues of leaves appear darker in the rain, more vibrant, more pronounced. Most make their home on the tree as they gently sway in muffled whispers. The rest are drenched thoroughly but ornately studded over the concrete of the footpath….a beautiful disarray. I make a mental note to capture this in a water colour painting. These are after all, fleeting moments. Evanescent. Soon, barren tree branches will be laced by flurries of snow and the ground, a pristine white spectacle. The crimsons & golds will vanish in the blink of an eye because Mother Nature never falters. Autumn will valiantly bid goodbye and leave us wistfully waiting….

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I will be back soon with Italian adventures. Until then, Ciao!

 

THE AUTUMN COLLECTION ’15

“Autumn, the year’s last, loveliest smile.”
– Willim Cullen Byrant

Summer has come to an end with the disappearance of warm breeze and pretty clusters of flowers.October has begun with the crisp air and cold breeze. But it brings along with it, leaves painted with amber & auburn, crimson & rose, ochre & rust.
I will let the pictures to all the talking in this photo essay….The colours of the fall!…at Edward Gardens, Toronto. Continue reading “THE AUTUMN COLLECTION ’15”