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.
Cooking time
Prep time
Servings10 portions
Ingredients
- 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
- 325g icing sugar, sieved
- 50g Stork with Butter
- 125g cream cheese
- Caramel sauce, optional
- Ground cinnamon to dust
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- 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.
