Ingredients for Pumpkin Spiced Latte Cupcakes
- 215 g roasted pumpkin
- 100 ml light oil such as vegetable
- 2 medium free range organic eggs
- 100 ml strongly brewed coffee
- 125 g light brown soft sugar
- 125 g caster sugar
- 250 g plain flour
- 1 tsp bicarbonate of soda
- 1 heaped tsp mixed spice
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- For the frosting:
- 100 g Philadelphia cheese
- 50 g icing sugar
- 1 tsp vanilla extract
- 250 ml double cream
- 1 tbsp Camp coffee
- 1 tsp cinnamon extract
- For dusting:
- ground cinnamon
Cooking Instructions for making Pumpkin Spiced Latte Cupcakes
Preheat the oven to 180ºC and line a cupcake tin with paper cases.
Blitz the roasted pumpkin in a food processor. In a large mixing bowl beat together the oil, pumpkin purée, eggs, coffee and both sugars.
Using another bowl, sift the flour and add the bicarbonate of soda, salt and spices. Fold the dry ingredients into the wet ones, then mix until a smooth batter forms, with no large lumps of flour remaining. Pour into the prepared paper cases and bake for 20 minutes until a skewer inserted into the centre of the cupcakes comes out clean.
To make the frosting whisk together the Philly cheese, icing sugar, vanilla and cinnamon extract and the chicory and coffee essence until smooth. Add the cream gradually, whisking continuously until the icing is thick and unctious. Chill for 10 minutes then place a spoon on each cooled cup cake and dust with cinnamon. Add a dribbling of edible blood or a spider’s web as decoration.
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