Sunday, October 4, 2009

Mini Pumpkin Cakes...ooh-la-la


As I was standing in the checkout line yesterday at HEB grocery store listening to my darling 3 year old son scream and cry because we were leaving the store without buying a TOY, I was consciously trying to tune out his very high pitched screams by taking in all the "bazillion" magazines stacked around us in the check-out line.

This month's Southern Living magazine immediately caught my eye with these "very yummy looking" pumpkin cakes on the cover. I immediately had to snatch it up to take a look at the recipes and all the fall decorating ideas. And well, yes, I must admit, it ended up as one of my purchases for the day. I think I'm going to try this recipe in the coming days.... now, I just need to find me some pumpkin shaped muffin pans.

Mini-Pumpkin Cakes

Yield

Makes 8 pumpkins

Ingredients

  • 3/4 cup butter, softened
  • 1 (8-oz.) package cream cheese, softened
  • 2 cups sugar
  • 2 large eggs
  • 1 1/2 cups canned pumpkin
  • 1/2 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Preparation

1. Preheat oven to 350°. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in pumpkin and vanilla.

2. Combine flour and next 4 ingredients; gradually add to butter mixture, beating at low speed just until blended. Spoon batter into 2 lightly greased pumpkin-shaped muffin pans, filling three-fourths full.

3. Bake at 350° for 24 to 26 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes).

4. Cut rounded tops off muffins to make them flat. Invert top muffins onto bottom muffins, forming pumpkins. Drizzle Caramel-Rum Glaze over pumpkins. Decorate with Caramel Stems, Leaves, and Vines, if desired.


CARAMEL STEM: Press 1 caramel between fingers, lengthening to 1 1/2 to 2 inches to form a stem. Curl stem gently.

CARAMEL LEAVES: Roll caramels into 2-inch squares on a flat surface, using a rolling pin. Cut into leaves, using a paring knife. Gently press tips of leaves to flatten, if desired. Score leaves, using a paring knife. Pinch bottoms of leaves together.

CARAMEL VINES: Cut 1 caramel into 3 equal pieces. Squeeze each piece gently to flatten, and roll between hands or on a flat surface into a long thin rope. Twist ends to curl.

Note: We tested with Wilton Dimensions Multi-Cavity Mini Pumpkin Pans. Only have one pan? Bake batter in two batches, washing and drying pan between batches.

Vanilla Glaze

Yield

Makes 1 cup

Ingredients

  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 3 to 4 Tbsp. milk

Preparation

1. Stir together first 2 ingredients and 3 Tbsp. milk, adding up to 1 Tbsp. additional milk for desired consistency. Use immediately.

2 comments:

  1. This is so funny!!!!
    We have been looking at that recipe for days here at our office, trying to figure out who was gonna make them!

    ReplyDelete
  2. oh my, they look soooo good! let me know if you or someone ends up making them!!

    ReplyDelete