Pumpkin cakes: they are perfect for celebrating fall!
published on 29 November, 2019 at 18:50
These pumpkin cakes are too cute to eat them!
INGREDIENTS
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
-1/4tsp ground cloves
-1/4 tsp nutmeg
-2 cups granulated sugar
-1/4 cup brown sugar
-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
METHOD
- In a bowl sift the flour, salt and spices.
- Cream the butter and oils together then beat in the yogurt and eggs. Add in the dry ingredients.
- Pipe the dough into the buttered and floured mini bundt pans.
- Bake for 20 minutes at 350 F ( 175 ‘ C)
- In a bowl beat together cream cheese with powdered sugar and vanilla.
- In another bowl beat together butter with powdered sugar, vanilla, milk and orange coloring.
- Cut bottoms off cakes. Smear cream cheese frosting onto the bottom of one mini bundt cake and sandwich together.
- Cover in orange buttercream and sculpt into a pumpkin shape. Let it rest into the fridge then sculpt it with your fingers more, you can use warm water, top each pumpkin with a steam.
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