Pumpkin Spice Cupcakes

I just adore Autumn time!....

All of the changing colours outside in nature, the warm comfy clothes, and in particular, ALL of the delicious comfort bakes that I get to create.

My totally moreish Pumpkin Spice Cupcakes are genuinely the perfect treat.

So without further adieu, here is the perfect recipe to start off your season of creative bakes :)

What you will need ~

  • Scales to measure ingredients correctly
  • A mixing bowl
  • An Electric Whisk 
  • Sieve
  • 12 paper cupcake cases
  • A Spatula 
  • 2 Spoons (1 big and 1 small)
  • 12 hole Cupcake baking Tray 

Ingredients for Cupcakes:

  • 125 gm Self Raising Flour 
  • 125 gm Caster Sugar 
  • 1/4 Teaspoon of Bicarbonate of Soda
  • 125 gm Soft Unsalted Butter 
  • 2 Large (Free Range ~because we love chickens)
  • 2 Tablespoons of Milk
  • 1/4 Teaspoon of Vanilla Extract
  • My Pumpkin Spice recipe~ made up of 1/2 Tbsp. ground Cinnamon, 1/4 tsp. Ground Ginger, with  & 1/4 tsp. Nutmeg.

Method:

  • Heat your oven to 170 degrees. 
  • Place the 12 cupcake cases into the cupcake baking tray
  • Sieve in your flour, pumpkin spice mix,caster sugar, and bicarbonate of soda into your mixing bowl
  • Add in your butter
  • Crack in your 2 large free range eggs
  • Mix on a low speed initially, and once all of the ingredients come together, turn up to a medium speed for approx. 1 minute.
  • Add in your milk and vanilla extract to your cupcake batter
  • Mix again on a medium speed for approx. 30 seconds.
  • Use your spatula to scrape any excess batter from your whisk and gently mix the batter to ensure all of the ingredients have been incorporated fully.
  • Use your spoons to fill your cupcake cases. Pick up a generous amount of batter with your large spoon and scrape the batter into the case using your small spoon.
  • Fill them around 3/4's of the way. 
  • Bake them in the preheated oven for around 22 minutes.
  • Let them cool completely before decorating them.

For the Buttercream & Decorating:

  • Weighing scales
  • Electric / Handheld mixer
  • A Large Bowl if using a hand mixer
  • Spatula
  • 1 Tablespoon
  • 1 Teaspoon
  • 2 small bowls
  • A Pint Glass
  • Piping bag
  • Piping nozzle 
  • Fondant, sprinkles, and mini pumpkin mould / stencils for decoration
  • Food colouring in Autumn shades

Ingredients:

  • 340 gm Icing Sugar
  • 150 gm of Soft Butter
  • 3 - 4 Tbsp. of whole milk
  • 1 Tsp. Vanilla Extract

Method ~

  • Weigh out all of your ingredients
  • Using your electric mixer, cream your butter until it is nice and fluffy.
  • Add in half of the icing sugar and whisk again on a medium speed for 5 minutes or so.
  • Add in the remaining icing sugar and whisk until it has fully  combined together.
  • Pour in your milk and your vanilla extract and mix again on high for a further 5 minutes.
  • The buttercream will be lovely and light at this stage.
  • Separate the buttercream into 3 small bowls. ( I do this to add multiple shades to my cupcakes, but you can just use 1 colour if you wish)
  • Add in a few drops of your food colouring to each bowl.
  • For a darker shade, proceed to add in more drops of colour at a time, and mix until you get the preferred shade.
  • Pop your piping nozzle into the end of the piping bag and cut at the bottom. Just trim enough of the tip of the bag so that the tip of the nozzle is showing.
  • Place the piping bag into the pint glass and fold down the side of the bag along the outside of the glass ~This makes it a lot easier to fill the piping bag without causing a mess!
  • Using your spatula, scoop the coloured buttercream and put it in the piping bag to one side. Spread evenly up the bag
  • Repeat this with the other colours and spread it along the opposite side of the bag (if you are doing multiple shades).
  • Shake the bag slightly so that the buttercream drops to the bottom near the nozzle.
  • Using your other hand,  gently close the top of the bag and twist the bag tightly in clockwise motion to remove any unnecessary air bubbles.
  • The buttercream will start to appear at the tip of the nozzle.
  • Using both hands (One finger guiding the nozzle and your other hand holding the bag, gently squeeze the bag and pipe in circular motions on top of the cupcake for pretty swirls.
  • Repeat this process until all of the 12 cupcakes are frosted.
  • Using your fondant, and autumn moulds and stencils, make some cute cupcake toppers.
  • Add some sparkly sprinkles to finish!

Yummy Autumn Awesomeness.....

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