Mini Pumpkin Cakes

These mini cakes are as cute as they are delicious.

Ingredients:

Cakes:
1 cup Pamela’s Artisan Flour Blend
1½ teaspoons pumpkin pie spice
½ teaspoon baking powder
¼ teaspoon soda
¼ teaspoon salt
⅓ cup unsalted butter
½ cup sugar
1 large egg
1 teaspoon vanilla
½ cup sour cream

Glaze:
1½ cups powdered sugar
2 tablespoons unsalted butter, melted
2 tablespoons water
Orange food coloring
Licorice twists for stems

Directions

  1. Preheat oven to 350 degrees. Grease pan.
  2. Mix first 5 ingredients. Beat butter with sugar until fluffy. Beat in egg and vanilla.
  3. Add dry ingredients and sour cream alternately in two batches.
  4. Bake in center of oven for 25 minutes in mini-Bundt pan.
  5. To make the glaze, combine all ingredients except licorice (you can make natural orange food coloring from fresh carrot juice, if you desire).
  6. When cakes are cool, dip into glaze and coat completely, then add licorice stems.

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