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Pumpkin Spice Latte Cupcakes
Pumpkin Spice Latte Cupcakes
Love it or hate it, #PSLseason is upon us! Our delicious PSL Cupcakes will make you feel all warm and fuzzy inside this Autumn.
Love it or hate it, #PSLseason is upon us! Our delicious PSL Cupcakes will make you feel all warm and fuzzy inside this Autumn.
Prep time
30 minutes
Cooking time
20 minutes
Servings
10 portions
Difficulty
Easy
Ingredients
Cupcakes
115g Stork tub (or Stork with Butter)
115g caster sugar
2 eggs, medium
115g self-raising flour
½ level teaspoon baking powder
½ teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch nutmeg
50g pumpkin or butternut squash, grated
2 teaspoons coffee essence or strong expresso
Icing
325g icing sugar, sieved
50g Stork with Butter
125g cream cheese
Caramel sauce, optional
Ground cinnamon to dust
Instructions
how_make
Preheat oven to 180°C, 160°C fan, Gas mark 4.
Place all the cake ingredients in a mixing bowl and beat with a wooden spoon 2 â 3 minutes until well mixed. Place dessertspoons of the mixture in 10-12 paper cases or greased bun tins.
Bake for around 20 minutes until soft and springy to touch. Cool on a wire tray.
Mix frosting ingredients together and pipe over the cakes. Decorate with a drizzle of caramel if using, a dusting of cinnamon and finish with a green straw.
