Mini Pumpkin Cake

What could be cuter than a trompe l'oeil mini pumpkin cake? The cakes are moist and full of Fall spices, which are nicely complimented by the cream cheese frosting in the middle.

Ingredients

For the Cake

  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp allspice
  • 1 pinch ground cloves
  • 1 pinch nutmeg
  • 2 cups granulated sugar
  • 1/4 cup brown sugar lightly packed
  • 1/2 cup melted coconut oil
  • 1/4 cup vegetable oil
  • 1/3 cup plain yogurt
  • 1 can pumpkin puree 15 oz
  • 1/2 tsp salt
  • 3 large eggs

For the Cream Cheese Frosting

  • 8 oz cream cheese softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

For the Buttercream

  • 1 lb confectioners' sugar
  • 1 cup salted butter room temp
  • 1/4 cup milk add in slowly until you achieve desired consistency
  • 1 tsp vanilla extract
  • 10 drops orange food coloring Amount of food coloring will depend on brand used and desired color.
Mini Pumpkin Cake #halloweenrecipes


Instructions

For the Cake

  1. Preheat oven to 350F. Butter and flour your mini bundt pans.
  2. Cream the oils and sugar together, then add in the yogurt and mix until combined.
  3. Mix in eggs one at a time, making sure one egg is incorporated into the mixture before adding the next.
  4. Full instructions visit @preppykitchen

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