It’s been too long since I made a batch of cupcakes, at one point years before I started blogging I used to make a batch weekly, nowadays though, not so much. Up until making these autumnal cakes I’d forgotten how much I loved to make cupcakes. All of my September recipes thus far have been pumpkin spice themed, this wasn’t on purpose, just a natural showing of my love of all things Pumpkin. Blogging can get very much caught up in baking just for the sake of it, not baking and sharing what I really want to bake and eat. September has been easy for me, I’ve been baking and blogging all the things I really wanted to.
I was sent a bottle of Pumpkin Spice Baileys and it is amazing! If you love your Pumpkin Spice Lattes then grab yourself a bottle of this limited edition flavour and enjoy it. Enjoy it in these adult only cupcakes perhaps.
The base of these cupcakes is gluten-free and laced with lots of espresso powder with a hint of my own Pumpkin Pie Spice blend. The topping is a soft and smooth buttercream with has been spiked with the Pumpkin Spice Baileys. These cupcakes provide warming flavours with subtle coffee undertones. It’s the perfect way to kick of your autumnal baking and these would be fabulous accompanied with a naughty little glass of Pumpkin Spice Baileys alongside.
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Yields – 12 Cupcakes
- 220 grams (2 cups – 2 tablespoons) Doves Gluten-Free Self raising flour
- 1/4 teaspoon Bicarbonate soda
- 1/2 teaspoon Pumpkin Pie Spice
- Pinch of Maldon sea salt
- 3 tablespoons Espresso powder
- 130 grams (1 stick + 1 tablespoon) Unsalted butter, room temperature
- 90 grams (1/2 cup – 1 tablespoon) Light brown muscovado sugar
- 70 grams (1/4 cup + 2 tablespoons) Caster sugar
- 2 Large eggs
- 1 teaspoon Pure vanilla extract
- 100 ml Milk
- 75 grams (1/2 stick + 1 tablespoon) Unsalted butter, room temperature
- 375 grams (3 cups + 1 tablespoon) Icing sugar
- 1/2 teaspoon Espresso powder
- 80 ml (1/3 cup) Pumpkin Spice Baileys
- Pre-heat the oven to 175C (350F) and line a 12-hole muffin tin with muffin cases, set aside.
- In a medium bowl whisk together the flour, bicarbonate soda, pumpkin pie spice, salt and espresso powder and set aside.
- In the bowl of stand mixer fitted with a paddle attachment cream together the butter and both sugars until, light in colour, smooth and fluffy. Scrape down the bowl with a spatula. Add the eggs one at a time, mixing well between each addition then when you add the last egg also add the vanilla extract. Again scrape down the bowl with a spatula.
- Add half the dry ingredients, mixing until just incorporated then add the milk mixing until just incorporated, followed by the rest of the flour. Give a final stir with your spatula then spoon into the muffin cases, filling 2/3 full and bake for 15-18 minutes or golden brown and cake tester inserted into the centre comes out clean.
- Leave the cupcakes to cool in the tin on a wire rack for 10 minutes before removing from the tin and leaving to cool completely.
- Place all the buttercream ingredients into a bowl of a free -standing mixer fitted with a paddle attachment and cream together on low-speed until everything has come together. Turn up the speed and continue to mix until smooth and creamy.
- Spread onto the cupcakes.
- Recipe adapted from Primrose Bakery Christmas – Martha Swift
- These will last for up to 3 days stored in a cake tin with a tight fitting lid.
- If you can’t get hold of Pumpkin Spice Baileys then simply use regular Baileys, omit the pumpkin spice blend and these will taste equally delicious.