How To make Spicy Chocolate Pumpkin Mini Cakes
Batter 1 1/4 cups unsalted butter
softened
2 cups sugar
1 cup unsweetened cocoa powder
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
4 large eggs :
at room temperature
1 can (16 oz.) solid pack pumpkin
1/2 cup milk
2 teaspoons vanilla
2 2/3 cups flour
Brown Sugar Frosting 1 1/3 cups packed brown sugar
2/3 cup unsalted butter
1/4 cup milk
2 cups confectioner's sugar
1 teaspoon vanilla
1/3 teaspoon each red & yellow liquid food color
6 Pepperidge Farm Pirouette cookies -- For garnish
Hot oven to 350. Lightly grease twelve 1 cup capacity mini-bundt pans. (If you only have 1 pan with 6 wells, the batter can remain at room temperature while the first batch bakes.) You can also use regular 1/2 cup capacity muffin tins using 1/3 cup batter per well. For batter: In a large bowl with an electric mixer on medium low speed, beat butter, sugar, cocoa, pie spice, baking powder and baking soda unitl creamy, gradually increasing speed to high. Add eggs, one at a time and beat until mixture is fluffy. On low speed, beat in pumpkin, milk and vanilla (mixture will look curdled). Gradually add flour, beating just until blended. Fill each prepared well with 2/3 cup batter (if using separate tins). Smooth tops. Bake 18 to 20 minutes until a pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes. Invert pan on rack and tap to release cakes. Let cool completely. Place rack over a waxed paper lined baking sheet. For frosting: In a medium saucepan, bring brown sugar, butter and milk to a gentle boil. Stir until butter melts, sugar dissolves and mixture is smooth. Gradually beat confectioners' sugar and vanilla into hot mixture. Remove from heat and beat in red and yellow food color until frosting is pumpkin orange. (You may need to add some more food coloring.) Spoon frosting over cakes so it runs down sides, letting some cake show near the bottom. If frosting becomes too thick, stir over low heat or transfer to a microwave safe bowl and microwave on medium (defrost) until the right consistency. Cut wafer cookies in half crosswise and insert in center hole of cakes for "stems". (Frosing will help them stick.) Cover with plastic wrap and store at room temperature up to 3 days.
How To make Spicy Chocolate Pumpkin Mini Cakes's Videos
Yummy Pumpkin Spice Mini Cake + Chai Latte!
These super easy recipes are gluten-free AND microwaveable! :)
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Guess what? These recipes can also be made vegan friendly! I have noted alternatives in the ingredients list below. Additionally, if gluten-free/vegan isn't your thing, you can easily use traditional ingredients such as all-purpose flour, sugar, dairy milk, etc. Happy eating!
INGREDIENTS:
Pumpkin Spice Mini Cake:
-1/2 tsp flaxseed
-1 Tbsp water
-1 egg (for vegan, leave this out)
-2 Tbsp 100% pure pumpkin puree
-1/2 very ripe banana (ripeness makes a HUGE difference!)
-2 Tbsp pure maple syrup
-1 Tbsp almond milk, unsweetened or regular
-1/4 tsp pure vanilla extract
-1/4 cup almond flour + a little extra (just eye it!)
-1/4 tsp baking powder
-1/4 tsp pumpkin pie spice + a little more if you love it like we do!
-A pinch of salt
-Butter, oil, or your preferred method to prevent sticking
-Semi-sweet chocolate chips OR vegan chocolate chips w/ stevia
-Pecans, walnuts, or whatever other nut you'd like. You can also skip the nuts altogether!
Pumpkin Spice Chai Latte
-1 cup almond milk, unsweetened or regular
-2 tsp 100% pure pumpkin puree
-1/4 tsp pumpkin pie spice
-Dash of pure vanilla extract
-Chai tea
-Honey, as much or as little as you'd like
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WHAT I'M WEARING IN THIS VIDEO:
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-Milani Luminoso Blush
-Jouer Eyeshadow in Pecan
-Urban Decay 24/7 Eyeliner in Corrupt
-Jouer Sunswept Bronzer
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Top and necklace
-from Anthropologie
Nails
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Disclaimer: I'm paying Fleur in magical friendship points for helping me make these treats! :)
Mini Pumpkin Spice Cakes
This perfect for Fall recipe is for all Pumpkin Spice lovers! Easy and straightforward to make, you’re gonna love it!
This recipe yields around 15 mini cakes. You can also make a round cake using 1 8inch pan.
Here are the ingredients:
- 3 Eggs
- 1 tsp Vanilla
- Pinch of salt
- 1/2 C. Granulated Sugar
- 1/2 C. Brown Sugar
- 3/4 C. Vegetable Oil
- 1 C. Pumpkin Purée
- 1 1/2 C. All Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Cinnamon Powder
- 1/2 tsp Pumpkin Spice
To make the Pumpkin Spice Cream Cheese Glaze:
Combine:
- 1/4 C. Cream cheese
- 1/4 C. Powdered Sugar
- 1-2 Tbsp. Milk
- Pumpkin Spice Powder (to taste - I used about 1/4 tsp)
NOTES:
- Don’t be afraid to mix eggs/sugar mixture for a few minutes on high.
- Make sure to mix on the lowest setting or by hand when you incorporate the dry ingredients. Stop as soon as everything is combined.
- The mold I’m using is from nycake.com (feel free to use my code BUTTER10 for 10% off your order - not affiliated)
How To Make The Most Delicious Chocolate Pumpkin Spice Bundt Cake | Bundt Cake Recipe
In this video we'll show you how to make the most delicious Chocolate Pumpkin Spice Bundt Cake you've ever had!
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Super Squishy, Spiced Pumpkin Layer Cake | Cupcake Jemma
HAVE YOU HEARD THE NEWS!? We've written a recipe book! That's right - the very first Crumbs & Doilies baking book will be available VERY SOON! Head to the links below to pre-order RIGHT NOW! It will be available to purchase from November 24th.
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Grab yourself a signed copy of The Crumbs & Doilies Book - international shipping is available on the Cupcake Jemma website! All shipping info is on our websites!
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Sally is back this week with the best pumpkin cake you will EVER have - like ever! It beautifully spiced, filled with silky soft cinnamon cream cheese buttercream and finished with crunchy cinnamon pie crumb and a drizzle of caramel! She'll even show you how to make these super cute sugar paste pumpkins! don't forget to tag us in your snaps over on Instagram using #cupcakejemma!
Pumpkin puree recipe just here ????????
Caramel recipe just here ????????
600g Self Raising Flour
390g Caster Sugar
390g Light Brown Sugar
1 tsp Bicarb
1 ½ tsp Salt
4 tsp Cinnamon
1 tsp Ginger
1 tsp Nutmeg
980g Tinned Pumpkin
480g Vegetable Oil
8 Eggs
Pie Crumb
110g Plain Flour
Pinch Sea Salt
10g Caster Sugar
10g Demerara Sugar
1 tsp Cinnamon
60g Melted Butter
Cream Cheese Icing
125g Soft Butter
¼ tsp Salt
200g Cream Cheese (at room temp)
700g Icing Sugar
2 tsp Cinnamon
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Vegan Soft-Batch Pumpkin Chocolate Chip Cookies
Soft Batch Pumpkin Chocolate Chip Cookies… I can’t think of anything better! Buttery brown sugar pumpkin base, spiced perfectly with pumpkin pie spice, and finished off with gooey melting chocolate. They’re like the fall version of my Chewy Chocolate Chip Cookies. Perfect for early fall baking, Thanksgiving dessert or a “just because” treat for yourself! Finish them off with a sprinkle of coarse sea salt and prepare to be addicted!
RECIPE HERE:
Chocolate Chip Pumpkin Bundt Cake - How to make Pumpkin Cake Recipe | Let's Eat Cuisine
#pumpkincake #chocolatechippumpkincake #pumpkinbundtcake
Chocolate Chip Pumpkin Bundt Cake is moist, delicious and incredibly easy to make! This will become your favorite go-to fall dessert. You can find the full recipe here
Ingredients
2 cups all-purpose flour
1 pack vanilla instant pudding powder
1 teaspoon baking soda
1/2 teaspoon pumpkin pie spice
1 tsp cinnamon
1/2 tsp nutmeg
1/2 teaspoon salt
Wet Batter
3 large eggs
1/2 cup pumpkin puree homemade or store-bought
1 cup vegetable oil
1/2 cup brown sugar
1 cup granulated sugar
1 cup pumpkin pure
1 cup mini chocolate chips
Browned Butter Frosting
3 cups powder sugar
1/3 cup brown sugar
3 tbsp browned butter
2/4 cups Oat milk
1 tsp vanilla extract
If you have any questions please send me a message or comment below. Go to my Website for the full instructions & more amazing recipes !
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