Last evening, I picked up a magazine “Family Circle” from our local supermarket magazine stand. I picked up the November issue, the cover got my attention, with mini pumpkin cakes. So, I knew, I had to prepare it for Thanksgiving, coming this next Monday. I bought the ingredients and went home to prepare it.
This recipe for 12 mini pumpkin cakes is available on their website at : http://www.familycircle.com/recipe/mini-pumpkin-cakes/
They also have a step-by-step video at: http://www.familycircle.com/videos/v/62393267/mini-pumpkin-cakes.htm
Just want to let you know, I did not follow this recipe step-by-step, first because I didn’t have any mini Bundt cupcake pans and I forgot to buy buttermilk (If you don’t have buttermilk, you can use milk with vinegar or lemon juice and let it stand for about 5 minutes).
So, this is my version of the mini pumpkin cake recipe:
. cake mix Duncan Hines Moist Deluxe-Confetti Cups
. 3 eggs
. 1 1/3 cup of water
. 2 tablespoons of oil
. icing or frosting (choose colors you like to decorate with)
. whipped cream (choose any toppings of your choice)
. cinnamon sticks
. sprinkles (choose colors you like to decorate with)
. marzipan – massepain – almond candy dough
.Start by preheating your oven to 350 degrees
.Prepare your cake mix according to the package directions, I used Duncan Hines Moist Deluxe-Confetti Cups, but you can use your own mix.
.Blend the wet ingredients: 3 eggs with 1 1/3 cup of water and 2 tablespoons of oil
.Then blend all the ingredients and spoon batter
into the cupcake pans
.Bake at 350 degrees for 15 to 20 minutes
.Let it cool for about 10 minutes
.Trim the top of each cake
.Spread some icing on top of one trimmed side of a cake
.Place another trimmed cake on top of the other cake to create a small pumpkin shape
.Repeat these directions to make up to 12 cakes.
To decorate these little pumpkin cakes, we used some whipped cream, orange, green and pink icing. I spread the icing around the cakes, using a small spatula, starting in by adding a thin coat of icing in the middle of the two cakes. To make it fun, add sprinkles. Add a cinnamon stick on top of the cakes as stem, in the “Family Circle” magazine recipe, they used Kit Kat or Twix bars for stems. I didn’t have any of these around, so the cinnamon sticks did the trick!
.To create a small pumpkin (the one you see in the middle of the pictures), I used, almond candy dough, it is very to do: model any shape you want to create depending on the occasion. Add some icing to the candy dough to have a pop of color. Our small pumpkin was a big hit here!
Hope you enjoy this recipe and give it your personal touch.
As I’m writing this post, only one is left, so I will be baking some more tonight for Thanksgiving!
Thanks again for stopping by!