Am I allowed to start this post by admitting that a Pumpkin Spice latte does not do it for me?! However, I was sent Baileys Pumpkin Spice edition to try out and I think I found a way I can enjoy Pumpkin Spice!
Baileys Pumpkin Spice admittedly does go well in one type of coffee… A mocha, one of those homemade kinds though, not from that chain of coffee shops that flog the PSL to death. Recently I’ve had a number of different reasons to bake for work so I thought I’d experiment with another boozy bake for our most recent bake sale.
You’ll have to excuse my terrible icing skills, I’ve never been very talented when it comes to icing sugar. Although it did taste amazing, the Baileys Pumpkin Spice adds a bit of warmth to the already spicy cupcake. This recipe feels quite special, when really it’s so simple to make.
- 110g Unsalted butter, cubed, softened at room temperature
- 110g Caster sugar
- 2 Eggs, lightly beaten
- 1 tsp Ground mixed spice
- 110g Self-raising flour, seived
- 1-2 tbsp Milk
- 100g Unsalted butter, softened
- 200g Icing sugar, seived
- 1/2 tbsp Milk
- 2 tbsp Baileys Pumpkin Spice
- Food colouring of your choice (optional)
- Preheat the oven to 180C/160C fan and line a 12-hole muffin tin with paper cases.
- Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time.
- Fold in the flour and ground mixed spice, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full.
- Bake in the oven for 10-15 minutes, or until a skewer inserted into one of the cakes comes out clean.
- Set aside to cool in the tin for a bit, then remove from the tin and cool fully.
- For the buttercream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.
- Then add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy.
- Add the food colouring and mix until well combined.
- Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiralling motion onto the cup cakes in a large swirl.
These Pumpkin Spice Cupcakes went down an absolute treat at work and didn’t last long. Do let me know if you give them a go! Are you a fan of cupcakes? What flavour cupcakes have you made recently? Let me know in the comments,
P.S. Contains PR samples. Recipe, words and photos my own.