Tuesday, September 14, 2010

cupcake hero: caffeine!

my favorite part of fall is the return of the pumpkin spice latte.  i don't usually drink coffee or even caffeine for that matter, but i'll always make an exception for the pumpkin spice latte.  after realizing that this month's cupcake hero secret ingredient was caffeine, i decided i had to make the pumpkin spice latte into a cupcake.  so here's what i came up with :)

Pumpkin Spice Latte Cupcakes With Cinnamon Swiss Meringue Buttercream
makes 12 cupcakes :)
1/2 cup milk
1 1/4 teaspoon instant espresso powder
1/3 cup canola oil
1 teaspoon vanilla extract
1/4 cup sugar
3/4 cup brown sugar
1 cup canned pumpkin
1 1/4 cup all-purpose flour
1 1/2 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

1.  Preheat your oven to 350 and line your standard muffin pan with (brown) liners.
2.  Heat milk in small saucepan until warm and then stir in espresso powder until it is dissolve.  Set aside to cool.
3.  In a medium to large bowl, whisk(by hand) together the oil, vanilla, pumpkin and espresso milk.
4.  In a smaller bowl sift together the flour, baking soda, baking powder, salt and spices.  Gradually add dry ingredients to wet ingredients and whisk(by hand) together.  Be careful not to overmix.
5.  Fill liners about 2/3 full.  Bake for 20-25 minutes, until toothpick inserted in the center comes out clean.  Cool on wire rack completely before frosting.

Cinnamon Swiss Meringue Buttercream
from love and olive oil
1/2 cup sugar
2 large egg whites
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon

1.  Put the sugar and eggwhites in a large heatproof bowl over a saucepan of simmering water and whisk constantly, keeping mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like marshmallow cream.
2.  Pour the mixture into the bowl of a stand mixer fitted with a whisk attachment and beat on medium speed until it cools and forms a thick and shiny meringue, about 5 minutes. Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, beat the buttercream on medium-high speed until is is thick and very smooth, 6-10 minutes. Add the vanilla and cinnamon and whip for another 30 seconds until incorporated. Spread or pipe on cooled cupcakes.


  1. This is the only beverage I will ever consume at Starbucks. I'm so glad you made it into cupcake - yum!

    Good luck in this month's cupcake hero!

  2. That cinnamon buttercream sounds amazing and I like the presentation in the cups!