I made these cupcakes last Thursday, but since I’m an expert procrastinator, I’m only getting around to this post now. Tomorrow’s “Baking Day #4” so I’d better write up #3 first.
This Pumpkin Spice Latte Cupcake recipe won me over last week. I’m picky about selecting recipes since I’m well aware of my beginner status. First I make sure there aren’t too many ingredients, and that they’re all “normal” versions (like all-purpose flour instead of cake flour). Then I scan the directions so I know they’re quick/easy and don’t require equipment I don’t have (like a stand mixer). Given these requirements and my own taste preferences, it can take a while before I stumble across a winner. I went with this particular Pumpkin Spice Latte Cupcake recipe because there’s only eight ingredients, and all I had to do was dump everything in a bowl.
I also chose the recipe because it’s fall and I wanted baked goods with pumpkin in them. Pumpkin Spice Latte flavoring was a natural leap from there. (Oddly enough, while I love both pumpkin and coffee, I am not a fan of the average PSL.)
Everything went smooth for the most part, though as usual, I can never follow all directions. The recipe says to brush the coffee on the cupcakes after they’ve cooled. This didn’t fit one of my aforementioned requirements because I don’t have a pastry brush. I made an exception though and added the coffee into the batter. I figured it’s better that way since if I did try to brush the coffee on, some cupcakes would be overflowing and some wouldn’t have any.
Here’s how they turned out. I loved the batter’s orange color:
(Yes, courtesy of Instagram’s layout app. Formatting images on WordPress is annoying.)
These weren’t so successful. They tasted good as pumpkin cupcakes, and actually reminded me of Starbucks’ Pumpkin Loaf. The other two “spice” and “latte” flavors didn’t quite make it through. There was some spice, but I couldn’t detect any coffee at all. I blame myself for this since I strayed from the recipe on both counts. For one, the leftover pumpkin pie spice container in my cabinet didn’t have exactly what the recipe called for. And I’m sure the coffee flavor would be more prominent if I’d brushed the tops with it as instructed. Maybe next time I’ll add 2/3 cup of coffee to the batter instead.
They’re darn good pumpkin cupcakes though.
Continuing my coffee theme, I’m making mocha brownies tomorrow. To be continued!