Spiced Latte Pumpkins

13 Oct 2017

If anyone is lucky enough to live near a Homesense, you need to get yourself there right now! Their selection of Halloween bits and bobs is just amazing. My sister's university accommodation is less than a 5 minute walk away from one, so when we took her to move in, of course we had to go and have a look. I managed to restrain myself, but I did pick up a silicone mold for six pumpkins (and the biscuit cutters from my previous post). I had no idea what I wanted to do with it, but I knew that I absolutely had to make something Halloweeny. And so, this post was born!

Now, I'm going to start this post off by saying that I can't stand the taste of pumpkin. I think it smells nice and I love buying all the pumpkin-themed decor, but the taste just isn't for me. If you're like me, then you'll be more than happy to know that this post contains no pumpkin guts! The only thing pumpkiny about this recipe is the shape of the cakes. I had toyed with the idea of adding pumpkin in, just because it's autumn and Halloween is coming and I should just suck it up, but that wouldn't be true to myself, so no pumpkin it was!
I'm not entirely sure where pumpkin spiced lattes originated from or why they're such a thing, but everyone goes absolutely crazy over them at this time of the year. In fact, this is probably Starbucks' most popular period, purely because of the pumpkin spice. When I was wracking my brain to try and think of something to use the mold for, the lattes were what my mind kept jumping back to. While I've never had one in my entire life and I didn't want to include pumpkin in the recipe, I thought the idea of a deliciously spiced cake combined with coffee buttercream sounded delicious. That gave me the spiced latte side of things and the shape of the cakes gave me the pumpkin - you can only imagine how chuffed I was with myself when I put this whole plan together.

I decided to use my recipe that has become pretty much a staple cupcakes now. It's the same that I used for my pink lemonade cupcakes and my chocolate and vanilla marble cupcakes, and I love using it because it's so simple to tweak. As you can see if you have a look at either of those recipes, I normally use caster sugar, but for these pumpkins, I decided to switch that out for light brown soft sugar to give them a bit of colour and a deeper flavour. Of course, I didn't use lemon or chocolate flavours, but instead, I added in cinnamon, ginger, nutmeg and allspice to get that warm, spicy flavour. As you can see, the cakes turned out really well, so this is a foolproof recipe!

You will need:
190g plain flour
2 teaspoons baking powder
Half teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
Half teaspoon ground allspice
265g unsalted butter, softened
200g light brown soft sugar
2 eggs
2 teaspoons vanilla extract
120ml milk
200g-300g icing sugar
10ml coffee
A few tablespoons semi-skimmed milk (optional)

  1. Preheat your oven to 180c/160c fan and set your Homesense pumpkin mold to one side. You don't need to grease it as it's made from silicone and the cakes just slide out. If you're using this recipe to make cupcakes, line your cupcake tin with 10 cases.
  2. In a medium bowl, sieve together the plain flour, baking powder and salt. Sieve in 1 teaspoon of the cinnamon, half a teaspoon of the ginger, half a teaspoon of the nutmeg, and quarter a teaspoon of the allspice. Set to one side.
  3. In a large bowl, beat 115g of unsalted butter with the brown sugar until light and fluffy. Add in the eggs and vanilla extract, and beat the mixture until well combined. Be sure to scrape down the sides and bottom to get everything mixed in!
  4. Gradually add your dry ingredients to the wet ingredients, and beat gently after each addition until the mixture becomes thick. Add in the milk and mix until just combined. Overmixing is not your friend!
  5. Spoon the cake batter into the mold or cases, filling them until they're just over half full and bake for around 18-20 minutes. Insert a toothpick into the centre to see if it comes out clean - if so, your cakes are done! Remove them from the oven and allow the cakes to cool for 10 minutes in the mold/tin before transferring to a wire rack to cool completely. If you've used the cake mold, you will need to pop another batch in the oven, so clean your mold and dry it thoroughly beforehand.
  6. Make your coffee using your chosen granules and boiling water. Set it to one side to cool. Meanwhile, in a large bowl, beat the remaining 150g of unsalted butter to soften it further, then add in your icing sugar 100g at a time, beating after each addition. When you've reached your desired buttercream consistency, add in 10ml of your cooled coffee and the remaining spices and beat. The mixture should be smooth and light. Here, you can add more icing sugar to thicken the mixture or a splash of milk to loosen it.
  7. Once your cakes have fully cooled, cut them in half and pipe your coffee buttercream on one. Sandwich the other half on top and serve up! If you've made cupcakes, pipe your buttercream on top and add any decorations that you wish.
 I know I'm biased but I think that the overall effect of these cakes is pretty great. They're just so cute, especially that mean-looking guy on the right of the photo. Not only do they look fab, but they also taste delicious! They'd be ideal if you were planning a Halloween party or afternoon tea (think zombie finger sandwiches and blood-filled doughnuts). They're super simple to make and perfect for this time of the year!

Whould you like to comment?

  1. These are so fabulous, you have a talent for sure! I could just eat one as they look delicious. Having a Halloween afternoon tea would be awesome too, I love how you described it with different themed foods. I like the different expressions on the pumpkins faces as well! :-) xx

    Helen | Helen’s Fashion, Beauty & Lifestyle Blog

    1. Helen, you always manage to make my day! I would 100% go for Halloween-themed afternoon tea, so I was just imagining up what I'd like on one haha xx