Pumpkin Spice Latte in Edible Cups
Pumpkin Spice Lattes are such addictive drinks... But what if you could EAT a Pumpkin Spice Latte?
Ingredients
Pumpkin cups
- 115 gr 115 grams. or ½ cup of unsalted butter, melted
- ¼ cup of brown sugar
- 1½ cup of flour
- 8 tbsps of canned pumpkin
- 2 tsps of pumpkin spice
- 1 tsp of vanilla
- ¼ tsp of baking powder
- ¼ tsp of baking soda
- ¼ tsp of salt
Mousse *remember to make it in a chilled bowl*
- 1 tbsp of whipping cream, warm, to dissolve the coffee
- 1 tbsp of instant coffee / espresso
- 1 cup of whipping cream, chilled
- 1 tsp of vanilla
- ⅓ cup of condensed milk, chilled
- 2 tsps of pumpkin spice
- 3 tbsps of homemade pumpkin spice syrup
Homemade pumpkin spice syrup
- 1 cup of canned pumpkin
- ½ cup of brown sugar
- ¼ cup of water
- 1 tsp of vanilla
- 1 tbsp of pumpkin spice
Instructions
For the batter
- Beat melted butter and brown sugar in a medium bowl. Add then vanilla, canned pumpkin, and a couple of teaspoons of pumpkin spice (this is basically cinnamon, ginger, nutmeg and ground clove). Mix well and add baking powder, baking soda and salt. Gradually add the flour and mix well - dough should feel like cookie dough.
- Prep silicone mold by spraying it a bit with cooking spray. Add dough to the mold with the help of a pastry bag, filling them all the way to the top and making sure you don’t leave air pockets. Pat the dough with your fingers to make sure it’s all together.
- Stick the tray inside the oven. Let them cook thoroughly for about 40mins to an hour.
- In the meantime, prepare the pumpkin syrup and the mousse. For the pumpkin syrup, combine brown sugar, pumpkin puree, water, vanilla, pumpkin spice in a small pot. Let it simmer for about 10 mins. Transfer to a container and let it cool.
For the mousse
- Combine espresso/coffee in a warm small bit of whipping cream. Let it cool in the freezer for about 1 min. Add this and remaining whipping cream to a bowl, and whipped till you reach high peaks. Add the vanilla and chilled sweet condensed milk, and beat some more. Fold in the bit of cooled pumpkin syrup and more pumpkin spice. Let the mousse chill while you take out the cups.
- Take the mold out of the oven and let it cool for about 20 minutes before you take out the cups. To make this process easier, release the sides of each cup by gently pressing with fingers.
- Once released, you can decorate each cup in two ways. The easiest one is to just break a pretzel in two and use half of it as the handle of the cup. You can also make it look like a Starbucks cup and “paint” it white using melted white candy melts. Melt a handful of them with a bit of coconut oil and cover the sides of the cups. Let them dry in the fridge for about 2 mins. I also cut out small Starbucks logos and pasted them with the same “white paint”.
- Finally, fill your cups with pumpkin spice mousse, using a pastry bag and decorating with a whipped cream swirl at top. Sprinkle some more pumpkin spice and that’s it! Enjoy!
Video
Notes
