Sweet mini pumpkin cakes inspired by Family Circle magazine for Thanksgiving or Halloween!

mini pumpkin cakes

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mini pumpkin cakes

Last evening, I picked up a magazine “Family Circle”  from our local supermarket magazine stand. I picked up the November issue, the cover got my attention, with mini pumpkin cakes. So, I knew, I had to prepare it for Thanksgiving, coming this next Monday. I bought the ingredients and went home to prepare it.

This recipe for 12 mini pumpkin cakes is available on their website at : http://www.familycircle.com/recipe/mini-pumpkin-cakes/

They also have a step-by-step video at: http://www.familycircle.com/videos/v/62393267/mini-pumpkin-cakes.htm

Just want to let you know, I did not follow this recipe step-by-step, first because I didn’t have any mini Bundt cupcake pans and I forgot to buy buttermilk (If you don’t have buttermilk, you can use milk with vinegar or lemon juice and let it stand for about 5 minutes).

So, this is my version of the mini pumpkin cake recipe:

Ingredients:

ingredients

. cake mix Duncan Hines Moist Deluxe-Confetti Cups

. 3 eggs

. 1 1/3 cup of water

. 2 tablespoons of oil

. icing or frosting (choose colors you like to decorate with)

. whipped cream (choose any toppings of your choice)

. cinnamon sticks

. sprinkles (choose colors you like to decorate with)

. marzipan – massepain – almond candy dough

Directions:

.Start by preheating your oven to 350 degrees

.Prepare your cake mix according to the package directions, I used Duncan Hines Moist Deluxe-Confetti Cups, but you can use your own mix.

.Blend the wet ingredients: 3 eggs with 1 1/3 cup of water and 2 tablespoons of oil

eggs blend all ingredients

.Then blend all the ingredients and spoon batter

into the cupcake pans

cake mix

.Bake at 350 degrees for 15 to 20 minutes

Bake at 350 degrees

.Let it cool for about 10 minutes

.Trim the top of each cake

trim the top of each cake

.Spread some icing on top of one trimmed side of a cake

spread icing on trimmed side of a cake

.Place another trimmed cake on top of the other cake to create a small pumpkin shape

.Repeat these directions to make up to 12 cakes.

Decorate:

To decorate these little pumpkin cakes, we used some whipped cream, orange, green and pink icing. I spread the icing around the cakes, using a small spatula, starting in by adding a thin coat of icing in the middle of the two cakes. To make it fun, add sprinkles. Add a cinnamon stick on top of the cakes as stem, in the “Family Circle” magazine recipe, they used Kit Kat or Twix bars for stems. I didn’t have any of these around, so the cinnamon sticks did the trick!

.To create a small pumpkin (the one you see in the middle of the pictures), I used, almond candy dough, it is very to do: model any shape you want to create depending on the occasion. Add some icing to the candy dough to have a pop of color. Our small pumpkin was a big hit here!

pumpkinLast evening, we had much fun in the kitchen creating these small pumpkin shape cakes. My nephew, was around too, he created his own.

Gabi creating his own cupcake before Thanksgiving cupcake

Hope you enjoy this recipe and give it your personal touch.

As I’m writing this post, only one is left, so I will be baking some more tonight for Thanksgiving!

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Thanks again for stopping by!

IV 

 
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Comments

  1. 1akaruby3 says:

    Like it ❕❕wanna eat it all❕❕

  2. yummy!! Will try out, thanx for sharing!!

Trackbacks

  1. […] Sweet mini pumpkin cakes inspired by Family Circle magazine for Thanksgiving or Halloween!. Share this:TwitterFacebookLike this:LikeBe the first to like this. […]

  2. […] couple of days ago, I posted about mini-pumpkin cakes inspired by the Family Circle November […]

  3. […] in one of my earlier posts, I did some sweet mini pumpkin cakes, but those weren’t made out of pumpkin, so I wasn’t scared of eating […]

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