Pumpkin latte cupcake is loaded with spices, it usually made with pumpkin spice mix, for one or two recipe I don’t want to buy one, so I added the spices individually in the sugar and grounded it into fine powder and added into the batter. This cupcakes are so moist and it’s just melt in your mouth, it is perfect for tea time snack.
Let’s see the procedure,
Ingredients :-
For cupcake:- | |
| Pumpkin | 500 grams |
| Chocolate chips | ½ cup |
| Brown sugar | 1 ½ cup |
| Cloves | 3 |
| Cinnamon | 2 inch pieces |
| Nutmeg | ½ inch piece |
| Ginger | 1 inch piece |
| Eggs | 6 |
| Oil | 1 cup |
| Baking powder | 2 tsp |
| Instant coffee | 1 tsp |
| Maida / all-purpose flour | 2 cups |
For frosting:- | |
| Whipping cream | 1 cup |
For garnishing:- | |
| Instant coffee powder | 1 tsp |
| Straw |
Method:-
Peel and chop the pumpkin, pressure cook it for 7-8 whistles, Once it cool to room temperature discard the excess water ( I added the water in the rasam ), mash it using potato masher and keep it aside.
In a mixer jar add the sugar, cinnamon, cloves, nutmeg, ginger and coffee powder, grind it into fine powder and keep it aside.
In a large bowl add the eggs and oil, whisk it well.Now add the sugar powder, whisk it again. Now add the prepared pumpkin puree, mix it well. Sift in the flour and baking powder, fold in gently and add the chocolate chips mix it.
Prepare the cupcake molds, pour in the batter equally and bake them in the pre-heated oven at 180 º C for 15-20 minutes, after 12 minutes check it, if it’s not done bake for another 5 minutes or so.
Once it baked, place the cupcake in the wire rack and allow it to come to room temperature, using star nozzle decorate the cupcakes with whipping cream and sprinkle pinch of instant coffee and serve.
Pictorial :-
