MINI PUMPKIN CAKES
I saw these cute cakes at a local grocery store and decided to make my own version at home. They're a hit at any fall gathering. -Jennifer Dorff, Waukesha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 1 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the first seven ingredients. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Fold in walnuts. Spoon by 1/2 cupfuls into 12 greased miniature fluted tube pans. Bake at 350° until set, about 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat the confectioners' sugar, water and maple flavoring until smooth; tint orange with red and yellow food coloring. Place wire racks with cakes over waxed paper. Spoon half of the glaze evenly over tops and sides of cakes, letting excess drip off. Let stand until glaze is set. Repeat with remaining glaze. , In a small bowl, beat confectioners' sugar and water until smooth; tint green. Cut a small hole in the corner of a pastry or plastic bag; insert a #4 round pastry tip. Fill bag with green frosting. Pipe vines on the pumpkins. For stem, insert a Tootsie Roll piece in the center of each pumpkin.
Nutrition Facts : Calories 813 calories, Fat 21g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 481mg sodium, Carbohydrate 152g carbohydrate (127g sugars, Fiber 2g fiber), Protein 7g protein.
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Abba Muhammad
[email protected]I can't wait to try this recipe! It looks so easy and delicious.
SMITHY
[email protected]These cakes are delicious! The pumpkin flavor is perfect and the cream cheese frosting is the perfect complement.
Mingo Garza
[email protected]I love these cakes! They're so moist and flavorful. I've made them several times and they're always a hit.
Toqeer Ahmed
[email protected]These cakes are the perfect fall dessert! They're moist, flavorful, and the cream cheese frosting is to die for.
Terreza Scott
[email protected]I'm not a baker, but these cakes were so easy to make! I'm definitely going to make them again.
Ahad Bhai
[email protected]I made these cakes for Thanksgiving and they were a huge success! Everyone loved them.
Feroze Ali
[email protected]These cakes are so cute and festive! I made them for a Halloween party and they were a big hit.
Olivia Morales
[email protected]I'm allergic to nuts, so I substituted the walnuts in the recipe with pecans. The cakes turned out great!
Hashimkhan Hamza
[email protected]These cakes are perfect for fall! They're moist, flavorful, and the cream cheese frosting is the perfect finishing touch.
Lungile Mabena
[email protected]I've made these cakes several times and they're always a hit! I love that they're so easy to make.
Mehta official
[email protected]I'm not sure what I did wrong, but my cakes turned out dry and crumbly.
Hamza Islam
[email protected]I had some trouble finding pumpkin puree, but I eventually found it at a local grocery store. The cakes turned out great!
Dark Sky
[email protected]These cakes were a little too sweet for my taste, but my kids loved them.
Sajahan Ali
[email protected]I'm not usually a fan of pumpkin desserts, but these cakes changed my mind! They're so moist and flavorful.
Razor B
[email protected]These mini pumpkin cakes are so cute and delicious! I love the cream cheese frosting on top.
Simra Saleem
[email protected]I made these cakes for my family and they loved them! The recipe was easy to follow and the cakes turned out perfectly.
acacia scammell
[email protected]These mini pumpkin cakes were a hit at my fall party! They were moist and flavorful, with just the right amount of spice. I'll definitely be making them again.