Welcome back to my blog! This week I was really lucky to have some extra time to try a new recipe that has been on my to do list for a while. With all the hype about Pumpkin Spice Lattes at Starbucks, I decided to transform that hype into cupcake form. So, let’s dive right in!
This week’s recipe came from Tide and Thyme, a really cute blog that I found via Pinterest. I followed this recipe to the dot. I didn’t change anything! And, I must say, these were delicious. They are a little time consuming because they are totally from scratch, but if you have the time, it’s so worth it.
Here is this week’s recipe:
I baked these cupcakes in three different sizes, mini, regular, and mini-cake size. Why, you ask? Well, I am a Starbucks fanatic and dork so, I wanted to symbolize the Tall, Grande, and Venti cup sizes.
The only suggestion I have from this recipe is to let the cupcakes cool for a good 40-45 minutes before frosting. Because this frosting is cream based, it will melt and be gooey and just….not good. So, be patient. Also, when whipping the cream for the frosting, it takes a good 5-6 minutes for the consistency to be right. Once you can hold the frosting on your finger and it keeps it’s shape, you know it’s ready. I used a 2D tip to frost these cupcakes, in a swirl rotation. This frosting is so fun to frost with because it’s so light. It really balances out the density of the cupcake itself, because the frosting is airy. It’s a perfect combination!
There you have it! If you have any questions feel free to leave a comment below, enjoy the upcoming week!