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Caramel Pumpkin Pie Mini Cake


By LOVES TO EAT (Visit website)



We had a last minute addition to our dinner tonight. And while I dont always make dessert for H and I, I do like to have dessert for guests when the come over. So I needed a quick, but small dessert to make. I had a half  of a can of pumpkin I needed to use up, so I went to this recipe I had bookmarked a while back. She made them into cupcakes, but I made them into a 4 inch double cake. Below is the recipe for the cupcakes. If you want to make into a cake, bake longer. For the 4 inch cakes I baked about 30 mins. Then cooled. I used half the frosting for the smaller cake, but for cupcakes or a regular sized round cake, use the whole recipe below.


ENJOY!



Ingredients:


1 1/2 sticks unsalted butter, room temperature

1 1/2 cups firmly packed dark-brown sugar

1/3 cup plus 3 tbsp granulated sugar

3 cups cake flour

3 tsp baking powder

1 1/2 tsp baking soda

1 1/2 tsp ground cinnamon

1 1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp ground cloves

3/4 tsp salt

1/4 plus 1/8 tsp freshly ground black pepper

3 large eggs

3/4 cup buttermilk mixed with 1 1/2 teaspoon vanilla

1 can (15oz) solid-pack pumpkin (not pumpkin pie filling)

Caramel Frosting, recipe follows

Directions:

Preheat the oven to 350° degrees F. Prepare two standard-size muffin/cupcake tins with cupcake papers*.


In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.

Add the eggs 1 at a time to the mixer mix for 30 seconds each, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth. Using a large ice cream scoop, fill muffin papers.

Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Cool the pans on racks for 5 minutes and remove the cupcakes to a wire rack to cool completely.

 

Caramel Frosting:

 1/2 sticks unsalted butter; room temperature

3 tbsp vegetable shortening

1 tbsp pure vanilla extract

2 1/4 lbs confectioner?s sugar

1/2 cup caramel topping

1/4 tsp Kosher saltDirections:

Cream the butter and shortening in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.

Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more caramel syrup. For thicker frosting you can gradually add in a little more sugar.

**Top with sugars, caramel drizzle, or candy bars of your choice. I used Health Bars as the recipe showed…very good!***



Filed under: Cakes/Cupcakes, Caramel, Dessert, Holiday Recipe, Pumpkin


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