Fall is upon us my friends. Brisk mornings. Breezy dances between the wind and leaves, whirling and spiraling to be caught up on the invisible current over and over until the gentle weight of snow finally holds them still. The first snow has also arrived on the hills behind us as a reminder to enjoy every moment of the warm afternoons and long golden rays of sunshine while they're here.
Along with Pumpkin Spice Lattes. I may not look forward to them as much as some diehard Starbuck's fans but I'm in love with these tiny baked miniature versions!
I made about 90 of them recently and served them up in mini paper cups (about 3" tall) with little spoons so that nary a crumb could escape.
The plain white mini cups were about 3" tall with a logo that was printed out to regular white paper and punched with a circle cutter. A glue stick made quick work of slapping them on to imitate their famous cousins.
The insides . . . oh those lovely insides!!! Two layers of pumpkin spice latte cake nestled in with butterscotch syrup and swiss meringue buttercream. Ateco tip 829 was just the thing to imitate that generous whipped cream look. A little shower of cinnamon to finish them off and they were out the door!
Want to make your own? Here's the cake recipe. I switched out the buttercream for this one and I'm loving it although it firms up to butter consistency when refrigerated. Not a problem. 10 seconds in the microwave brings these tiny cups of deliciousness back to their original glory.