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DECK THE HOLIDAY'S: MINI PUMPKIN CAKES, A THANKSGIVING TREAT INSTEAD OF PUMPKIN PIE!

Monday, October 31, 2011

MINI PUMPKIN CAKES, A THANKSGIVING TREAT INSTEAD OF PUMPKIN PIE!

Southern Living Pumpkin Recipes: Mini Pumpkin Cakes

  
   Delicious pumpkin flavor and pumpkin pie spices make this treat a yummy way to celebrate the season. With only 30 minutes of hands-on time it's doable for a special dinner party or just a fun treat for the kids. This recipe is brought to you by www.myrecipes.com


   Hands-On Time: 30 min.; Total Time: 1 hr., 44 min. (including Caramel-Rum Glaze).

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
  • Caramel-Rum Glaze*
  • Or Vanilla Glaze
  • Caramel Stems, Leaves, and Vines (optional, instructions below)

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.
  • *Vanilla Glaze may be substituted.
  • 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.

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