Pumpkin Chai Cupcake with Whipped Maple Frosting and Clove Caramel Drizzle Recipe adapted from Martha Stewart, Brown Eyed Baker, & Design Love Fest. Autumn is my favorite time of the year. I love stepping on those particularly crunchy leaves, the smell outside just after it rains, and the reddish-orange hues of the trees. Autumn also means time for all things pumpkin. Pumpkin soup? Yes please! Pumpkin spice latte? I'll have one of those! And some kind of pumpkin cupcake? Absolutely! I was going to make this year's pumpkin cupcake a pumpkin ale cupcake, but then my sister inspired me to create these instead. Since my sister was pregnant and had been missing out on so many of my boozie bakes, I decided to take the pumpkin chai latte recipe she sent me and turn it into a cupcake for her. These have been my go-to for dessert all month. The first batch got shared with friends and family. The second went to the wonderful nurses at Seqouia hospital for taking such great care of my sister and brother in law while my nephew, Jack, was born. And the third was for the Annual Autumn Bake-Off at work. These are definitely my best pumpkin cupcakes yet. I love the flavor that the cardamom adds to cake and the frosting I adapted from Brown Eyed Baker is now my new favorite! It has the light fluffiness of whipped cream and is so delicious I could just eat a spoonful of it! Top it all off with the clove caramel and it is perfect. Better bake them fast while Fall is still here! [INGREDIENTS]
Clove Caramel Sauce 1/8 cup water 1/3 cup granulated sugar 1/3 cup light brown sugar 1/4 cup butter, at room temperature 1/2 cup heavy cream, at room temperature 1/2 teaspoon vanilla extract 1/2 teaspoon ground cloves pinch of salt (optional) Pumpkin Chai Cupcakes 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon coarse salt 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1.4 teaspoon ground cloves 1/4 teaspoon ground cardamom 1/4 teaspoon ground allspice 1 cup packed light-brown sugar 1 cup granulated sugar 1 cup (2 sticks) unsalted butter, melted and cooled 4 large eggs, lightly beaten 1 can (15 ounces) pumpkin puree Whipped Maple Frosting 8 oz. cream cheese, room temperature 1/2 cup granulated sugar 2 cups heavy whipping cream 1/4 cup maple syrup [DIRECTIONS] Clove Caramel Sauce
Pumpkin Chai Cupcakes
Whipped Maple Frosting
Put it all together
For any extra caramel sauce, store it in an airtight container for up to a week. It is also delicious on ice cream or in coffee!
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AuthorOnce upon a time a girl named Megan created a batch of cupcakes and fell madly in love with baking. Archives
May 2019
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