Mini Pumpkin Cake

This delicious, delightful, and wet pumpkin cake is stuffed with all of your favorite fall spices, includes a layer of cheese topping within, associate degreed with great care happens to appear like an lovable  very little pumpkin!

Mini-pumpkin bundt cakes filled with Fall spices and cream cheese frosting! I thought these would be really cute as part of a centerpiece at dinner mixed in with real pumpkins and Autumn leaves. Dessert could be right in front of you without you having any idea! 

PRO TIPS FOR AMAZING PUMPKIN CAKE :

• I used real pumpkin stems for these cakes to provide the foremost realistic look. I simply bought a “Cinderella” pumpkin as a result of they need a protracted stem then cut a couple of segments off with some garden clippers.


• You could conjointly build the stems from some candy or thick buttercream, however it wouldn’t look quite as real and takes longer.


• The KEY to decorating these cakes is to relax them when you apply and sleek the buttercream. Once chilled you'll be able to do some sculpting and so chill once more if the cake softens up an excessive amount of.


• The best tool I will suggest could be a dairy product instrumentality you chop into [*fr1] circles and rounded points. These items can flex and provides you higher management once shaping and smoothing the pumpkins.


• Measure your flour correctly! Adding an excessive amount of flour to the formula is that the commonest mistake. The best, and easiest method to live flour is by employing a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your cup, and use a knife to level it off.


• After you cowl your cakes in buttercream, i like to recommend chilling them within the electric refrigerator for regarding twenty minutes so that they are going to be easier to sculpt. If you’re creating a bunch of them you'll be able to have a touch line going with cakes coming back into and out of the electric refrigerator.

INGREDIENTS :

For the Cake :

• 3 cups all-purpose flour


• 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 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


• 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.

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. In a separate bowl sift the remaining dry ingredients together.


5. Mix dry ingredients into the sugar/egg mixture in three batches alternating with the pumpkin puree. Mix until just combined.


6. Spoon or pipe your batter into the pans, filling 2/3 the way up. 


7. Bake at 350 for about 20 minutes or until wooden skewer inserted into center comes out clean.


8. Allow to cool in pan for about 10 minutes before inverting onto a wire rack.

For the Cream Cheese Frosting :

1. Beat the cream cheese in a bowl until it is smooth. Add in vanilla and powdered sugar and mix until ingredients are well-incorporated and desired consistency is reached. 

For the Buttercream :

1. Beat butter until light and fluffy, add vanilla and then slowly add sugar. Add milk a few tablespoons at a time until desired consistency is reached. You will want a stiffer buttercream so you might be using less milk. Finally add in the food coloring.

Assembly :

1. Cut bottoms off cakes (less if you want tall pumpkins, more if you want rounder ones).


2. Pipe or smear cream cheese frosting onto the bottom of one mini bundt cake and sandwich together.


3. Cover in orange buttercream and sculpt into a pumpkin shape. (I cut a yogurt container up to make my tools. The best ones were a rounded off "V" to scrape the indents and a straight edge to sooth the sides)


4. Top with a stem. I used a real pumpkin stem but you can make one from fondant or even very thick buttercream. 

Source : https://preppykitchen.com/pumpkin-mini-cakes/