Pumpkin Spice Cake
2 cups granulated sugar
1/2 cup brown sugar
3cups all purpose flour
3 whole eggs
1 cup oil
2tsp vanilla extract
1tsp baking soda
1tsp baking powder
1 1/2 tsp cinnamon
1tsp freshly zested nutmeg
1/4 tsp ginger
1/4 tsp cloves
1/2 tsp salt
15 oz can pumpkin puree, or use homemade
1 to 2 tbl espresso powder, instant
Preheat oven to 350F.
Prepare baking pans, by spraying them with non stick spray, set aside.
Sift together flour, spices, salt, baking agents,stir in espresso powder
In a large bowl combine granulated sugar and brown sugar.
Beat in eggs, one at a time, beating until pale in color and fluffy. Beat in vanilla
On low, beat in flour alternating with pumpkin puree.
Give the cake batter a last stir with a spatula and divide between the 2 set cupcake pan.
Bake in the preheat oven, at 350F for an hour or so, until toothpick inserted in the center comes out clean.
Make sure to place the baking pan on a flat baking sheet, for easier handling. Silicone molds are flexible and handling them too much can be difficult especially when they are filled with the cake batter. Baking sheet underneath helps with this problem.
Once baked, let them cool on the pan for 30 minutes, then loosen the edges of the mold by gently pulling them apart. Unmold the cakes and let them cool completely.
Follow the instructions in the video on how to trim and fill the cake.
Here is a video how to assemble to cake
Coffee Sugar Syrup
1/2 cup sugar
2tbl espresso powder
Boil the sugar and water, until sugar is dissolved, boil for 5 minutes. Remove from the heat, add coffee, stir, let cool.
Whipped Cream Cheese Filling/frosting
1 package of cream cheese, at room temperature
2 cup heavy whipping cream
3/4 cup powdered sugar
1tsp vanilla extract
Beat cream cheese, gradually add whipping cream, beating well, until stiff peaks are formed, use a wire beater to make this filling. Beat in sugar and vanilla.
Filling can be stored in the fridge for 2-3 days.
Stabilized Whipped Cream
2cups heavy whipping cream
2/3 cup powdered sugar
2tbl cold water
1tsp vanilla extract.
Stir gelatin and cold water, let sit/bloom for 5 minutes. Microwave for 8 seconds until gelatin is completely dissolved and no longer grainy when mixture is rubbed between fingers. Let cool to room temperature.
Beat heavy cream until soft peaks are formed, gradually, beating on high speed, pour in dissolved and cooled gelatin. Then add sugar and a vanilla.
Fill the piping bag with the cream and decorate the cupcake.
Cake can be made up to 3 days ahead, stored in the refrigerator. Let it sit at room temperature for 30 minutes before serving. Enjoy.
you need : edible image sheet with the Starbucks logo, fondant, round cutter, small brush
you need : drinking straw, green fondant, brush and little bit of water, corn suryp
Follow video instructions on how to create these decorations.
Tools you need:
Cupcake baking mold
Piping Tip Wilton 8B