Mini Pumpkin Cake Recipe
Fill your house with the scent of fall, and enjoy making -and eating- these beautiful mini pumpkin cakes recipe.
Equipment
- Stand Mixer
- Hand mixer
- Handmade plastic tools to shape the pumpkins
Ingredients
For the dough:
- 3 cups of all-purpose flour
- 1 tsp of baking powder
- 1 tsp of baking soda
- 2 tsp of cinnamon powder
- ½ tsp of ginger powder
- ⅛ tsp of clove powder
- ⅛ tsp of nutmeg powder
- 2 cups of white sugar
- ¼ cup of brown sugar
- ¼ cup of melted coconut oil
- ½ cup of vegetable oil
- ½ cup of Greek yogurt
- 15 oz of pumpkin puree
- ½ tsp of salt
- 3 large eggs
Instructions
- Put the dry ingredients in a sieve: flour, baking powder, and baking soda. Then, add the powdered spices for the pumpkin spice: cinnamon, nutmeg, ginger, and clove. Strain the dry ingredients into a bowl and put it aside while we work with the wet ingredients.
- Now, add the melted coconut oil, vegetable oil, brown sugar, white sugar, and mix until all is incorporated in a separate bowl. Then, add yogurt and the eggs, one by one, and mix.
- Mix the wet and dry ingredients gradually. You'll get a soft, liquid dough. Once it's done, prepare your molds by spraying some oil and flour. This will help to prevent the cakes from sticking.Now, transfer to your molds and fill only half of each cavity because the cakes will grow
- Place in a preheated oven at 350 °F and bake for 18 to 20 minutes. Transfer to a grill and let them cool for a while. You can simply turn the pan down and let the cakes drop gently over the grill to transfer the cakes.
- For the frosting, put the butter in the stand mixer at medium speed to soften it. Add the powdered sugar slowly to the mix. Then, add vanilla extract and milk. Let the mixer work until the mixture reaches a firm, thick, and uniform consistency. Now and then, you'll need to scratch inside the bowl with a spat to help the mixer to get everything together. Save a cup of buttercream for the filling, and use the rest to decorate.
- To boost the taste and the texture, we will use cream cheese. Batter the cream cheese to soften it, add vanilla, and mix with the cup of buttercream that you saved for the filling.
- For the frosting, we will color the decorative buttercream. Add a few drops of gel coloring and mix until you get a uniform color. If it's too light for you, keep adding it in small amounts and mix. Repeat this process slowly and carefully to get a beautiful color that isn't overly intense.
- Then, to build the pumpkins, use two cakes or cupcakes. Both will make a rounder shape, and the filling will be precisely in the middle, sticking them together.
- Before putting the cakes together, cut a thin slice from the base of each cake. In this way, they will be flat and fit better.
- Fill a pastry bag with the cream cheese buttercream and add some of it between both cakes. You can use the bits you cut from the base of the cakes to fill the center, along with some buttercream filling.
- In the case of the cakes, you can repeat the same process without filling any holes.
- Now, fill a pastry bag with the orange buttercream to decorate. If you have a rotating cake stand, you can improvise with something similar. It's important to line the cake stand with parchment paper before you start to decorate.
- Cover the bottom of the cake with buttercream, turn it and place it on the rotating cake stand. Then, cover the top of the cake with buttercream generously. Now, cover the sides. It will look like it's a lot of frosting, but don't worry. That will give us more freedom to adjust when we shape the pumpkins.
- Sculpt the pumpkin with the pointy plastic tool that you made. Then, soften the shape using the round plastic tool.
- After shaping the pumpkins, stick them in the fridge for 2.5 to 3 hours. Then, take them out of the fridge, one by one. In this way, you'll keep the buttercream firm while you work on each cake.
- Wash your hands thoroughly before starting the next step.
- Now, to soften the surface of the buttercream, wet your fingertips and gently go through the frosting, removing any bumps you find in your way. While working on this, it's crucial to continuously wet your fingertips and remove excess with a paper towel. Once you finish, stick the pumpkin in the fridge and continue with the others.
- For the stem, I used two different options. The first was a natural pumpkin stem, which adds more realism, but isn't edible. The second was a churro-made stem, which looks and tastes really good.
- In any case, choose your favorite stem, serve, and enjoy these beautiful pumpkin cakes!
Video
Notes
