Facts of Existence: Christmas Baking

I found a winner...and it only took 3 weeks of baking on a Sunday!

You HAVE to try this recipe!

De-LISH!!!!

Pumpkin Spice Latte Cupcakes
Yield: about 2 dozen cupcakes

Ingredients:
For the cupcakes:
2 2/3 cups all-purpose flour
3 tbsp. instant coffee
2 tsp. baking soda
2 tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. grated nutmeg
1/8 tsp. ground cloves
1 tsp. salt
1 (15 oz.) can pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup canola or vegetable oil
4 large eggs
½ cup coffee or espresso, for brushing

For the whipped cream:
2¼ cups heavy cream, chilled
¼ cup confectioners’ sugar

For garnish:
Ground cinnamon & Caramel sauce

Ingredients

Directions

1. preheat the oven to 350°F. Line cupcake pans with paper liners.

2. In a medium bowl, combine the flour, instant coffee, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Stir together and set aside.

3. In a large bowl, blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition.

4. Using a whisk, and add the flour mixture in two additions, mixing just until incorporated.

5. Fill the cupcake liners about three-quarters full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes.

6. Remove the cupcakes from the pans and set on counter to cool.

7. While the cupcakes are still warm, brush them two or three times with the coffee or espresso, allowing the first coat to soak in before repeating. Let cool completely.

8. To make the frosting, place the heavy cream in a large bowl.