Pumpkin Spice Mini Cupcakes with Buttermilk Buttercream Icing and Caramelized Pecan Topping
This is a great pumpkin spice cake recipe. I'm making mini cupcakes, but you can also make a cake, loaf, standard size cupcakes - just remember to adjust the cooking time.
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For the pumpkin spice mini cupcakes:
1 cup white sugar
1 cup brown sugar
1 cup vegetable shortening
4 eggs
1 can (15oz) pumpkin puree
1 tsp vanilla extract
3 cups flour
1½ tsp baking powder
¾ tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
½ tsp ground allspice
½ tsp ground cloves
½ tsp salt
- Preheat oven to 350ºF/180ºC. Line mini muffin tins with paper cases.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice, and cloves. Set aside.
- In bowl of mixer, stir sugars together. Add shortening and mix until combined.
- Add eggs and mix.
- Add pumpkin and mix well.
- Mix in vanilla extract.
- Stir in flour mixture.
- Spoon mixture into muffin tins and bake for 10-15min or until toothpick inserted comes out clean.
- Cool in tins for about 10min and then cool completely on wire rack.
For the caramelized pecan topping:
1 cup pecans
2 tbsp packed brown sugar
2 tbsp maple syrup
- Cook pecans in a saucepan until lightly toasted and fragrant.
- Add sugar and syrup and stir constantly until caramelized.
- Pour onto a baking sheet lined with parchment and cool completely.
- Pulse in mini chopper/food processor until desired coarseness. You can also chop nuts by hand with a knife.
For the buttermilk buttercream icing:
2 sticks butter
1 lb confectioners sugar
1/4 cup buttermilk
- Mix together until light and fluffy.
- Pipe onto cupcakes and sprinkle with pecan topping.
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How to make Espresso Buttercream
Here is my recipe for Espresso Buttercream, which is simple to make but very tasty! This is the first of a few recipes that I am going to post that will be used to make a special, Cuban inspired dessert! However, this buttercream has many uses.
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WEEKS of failed LEMON CAKE led me to the fluffiest version I've ever had
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When I say this lemon cake recipe kept me up at night, I really mean it! After hours and hours of recipe testing, I present to you the most incredibly delicious and soft lemon cake recipe! With delicate, moist lemon cake layers, filled with a zesty lemon curd and topped with a super delicious cream cheese frosting, this lemon cake is TO DIE FOR!
INGREDIENTS:
Lemon Cake
- 2¼ cups (285 g) all purpose flour
- 3 tbsp (22 g) cornflour - also known as cornstarch
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 6 tbsp (86 g) unsalted butter
- ¾ cup (141 g) unflavoured vegetable oil - I use canola oil
- 1⅔ cups (333 g) white granulated sugar
- 2 lemons zested
- 2 large eggs - room temperature
- 2 tbsp (26 g) milk - room temperature
- ¾ cup (185 g) yoghurt - regular (not Greek), room temperature
- ¼ cup (55 g) fresh lemon juice
Lemon Curd
- 1 batch of my eggless lemon curd recipe:
Cream Cheese Frosting
- 1 batch of my cream cheese frosting recipe:
Bake at 160 °C (320°F) with the fan on for 30-35 minutes, or until a toothpick comes out clean. If you don't have a fan oven, bake at 175 °C.
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Tomato Spice Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Tomato Spice Cake.
This is a recipe for a Tomato Spice Cake. Also known as a Tomato Soup Cake, a Mystery Cake, or a Surprise Cake. Of course, the mystery of surprise refers to the addition of a can of tomato soup to the cake batter. This cake was first made with canned tomatoes and was considered a cake you made in the winter. Later the recipe changed from using canned tomatoes to a can of tomato soup. I know it sounds a little weird, adding tomato soup to a cake batter. But when you think about it, it isn't so weird as tomatoes are a fruit and they are juicy sweet. While not absolutely necessary, I like to cover the top of the cake with a cream cheese frosting, as its tanginess pairs perfectly with the sweet and spicy flavor of the cake.
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Ingredients:
1 & 3/4 Cup Cake Flour ( 230 grams)(sorry I said All purpose flour in the video)
1/2 teaspoon baking powder
1 cup butter (250 grams)
castor sugar (200 grams )
5 eggs
1 teaspoon vanilla extract
1/4 cup milk (59ml)
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Pumpkin Spice Macarons Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Pumpkin Spice Macarons. I enjoy making these Pumpkin Spice Macarons. Their bright orange color makes me instantly think of Fall. Both the cookie and the cream cheese filling are flavored with Pumpkin Pie Spice which is a combination of ground cinnamon, ground ginger, ground cloves, and freshly grated nutmeg. And I couldn't resist adding a little pumpkin puree to the filling.
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