“Pumpkin Spice Latte Cake Recipe By Cupcakes and Counting” What Autumnal dreams are made of! Everyone knows Autumn is approaching when coffee shops start selling their best versions of the very iconic Pumpkin Spice Latte – and we’re jumping on the...
Posted by admin on
Aromatic and moist sponge cake layered with espresso buttercream frosting. It’s magic in every bite!
Ingredients
Butternut Squash Cake
– 240g plain flour
– 2tsp baking powder
– 1.5tsp ground cinnamon
– 0.5tsp ground ginger
– 0.25tsp ground cloves
– 0.25tsp ground nutmeg
– 0.5tsp salt
– 57g unsalted butter, melted
– 55ml vegetable oil
– 134g caster sugar
– 145g brown sugar
– 200g butternut squash, boiled and mashed
– 2pcs large eggs, room temp
Espresso Buttercream Frosting
– 227g unsalted butter, room temp
– 150g soft cream cheese
– 400g icing sugar
– 1 shot espresso
– Pinch of coffee granules from coffee capsule
Instructions
Butternut Squash Cake
1. Preheat oven to 175oC
2. Grease and line three shallow 5” cake tins
3. Sift together dry ingredients and set aside.
4. Place sugars, melted butter, oil, butternut squash, and eggs in a mixing bowl and mix together until well incorporated.
5. Add dry to wet ingredients and mix until combined.
6. Pour the batter into prepared tins and bake for and bake for about 30-40mins or until a wooden skewer inserted into the centre comes out clean.
7. Leave the tins to cool for 10mins then turn out onto a wire rack to cool completely.
Espresso Buttercream Frosting
1. Place butter, cream cheese, and icing sugar into a mixing bowl and cream until pale.
2. Slowly add shot of espresso then coffee granules.
3. Leave in the fridge for about 10min to stabilise before using.
Assembly
1. Cut each cake in two to make 6 layers.
2. Sandwich all layers with the espresso buttercream frosting.
3. Coat the entire cake using the remaining frosting. Leave the top of the cake with overlapping buttercream edges. Find the front of your cake and run a palette knife sideways to create a modern texture.
Note: Cake in the picture is decorated with handmade edible Autumn foliage and coffee French macarons.
RECIPE BY JEN ROJAS
Cupcakes and Counting is a luxury cake atelier based in Swords, Co. Dublin. We specialise in life-like sugar flowers, elegant wedding cakes, and eye-catching custom bakes that will surely add extra ‘oomph’ to your special occasion.
Find out all about “CUPCAKES AND COUNTING” here:
www.cupcakesandcounting.com
CUPCAKES & COUNTING CUPCAKES & COUNTING
The post Pumpkin Spice Latte Cake Recipe By Cupcakes and Counting appeared first on TheTaste.ie.
#FamilyRecipes #TheTaste #BestRecipes #CupcakesAndCountingRecipe #TheTaste.ie
Ingredients
Butternut Squash Cake
– 240g plain flour
– 2tsp baking powder
– 1.5tsp ground cinnamon
– 0.5tsp ground ginger
– 0.25tsp ground cloves
– 0.25tsp ground nutmeg
– 0.5tsp salt
– 57g unsalted butter, melted
– 55ml vegetable oil
– 134g caster sugar
– 145g brown sugar
– 200g butternut squash, boiled and mashed
– 2pcs large eggs, room temp
Espresso Buttercream Frosting
– 227g unsalted butter, room temp
– 150g soft cream cheese
– 400g icing sugar
– 1 shot espresso
– Pinch of coffee granules from coffee capsule
Instructions
Butternut Squash Cake
1. Preheat oven to 175oC
2. Grease and line three shallow 5” cake tins
3. Sift together dry ingredients and set aside.
4. Place sugars, melted butter, oil, butternut squash, and eggs in a mixing bowl and mix together until well incorporated.
5. Add dry to wet ingredients and mix until combined.
6. Pour the batter into prepared tins and bake for and bake for about 30-40mins or until a wooden skewer inserted into the centre comes out clean.
7. Leave the tins to cool for 10mins then turn out onto a wire rack to cool completely.
Espresso Buttercream Frosting
1. Place butter, cream cheese, and icing sugar into a mixing bowl and cream until pale.
2. Slowly add shot of espresso then coffee granules.
3. Leave in the fridge for about 10min to stabilise before using.
Assembly
1. Cut each cake in two to make 6 layers.
2. Sandwich all layers with the espresso buttercream frosting.
3. Coat the entire cake using the remaining frosting. Leave the top of the cake with overlapping buttercream edges. Find the front of your cake and run a palette knife sideways to create a modern texture.
Note: Cake in the picture is decorated with handmade edible Autumn foliage and coffee French macarons.
RECIPE BY JEN ROJAS
Cupcakes and Counting is a luxury cake atelier based in Swords, Co. Dublin. We specialise in life-like sugar flowers, elegant wedding cakes, and eye-catching custom bakes that will surely add extra ‘oomph’ to your special occasion.
Find out all about “CUPCAKES AND COUNTING” here:
www.cupcakesandcounting.com
CUPCAKES & COUNTING CUPCAKES & COUNTING
The post Pumpkin Spice Latte Cake Recipe By Cupcakes and Counting appeared first on TheTaste.ie.
#FamilyRecipes #TheTaste #BestRecipes #CupcakesAndCountingRecipe #TheTaste.ie