Pumpkin Puree
-All Spice
-Cream Cheese
133004- 50Express Creme Cake Mix
54435- 50Express Vanilla Flavor
13001- Unsalted Butter
187194- Sprinkle Pumpkin 10MM
10217- Non-pareil Autumn
250199- 50Express Powdered Sugar
300015- Set Cup & Lid 6oz
19100- Tip 1G
180496- Silicone Spatulas Asst Colors
135005- 50Express 18' Pastry Bags
50EXPRESS CREME CAKE MIX - ( HALF BATCH )
-2 3/4 Cups Cake Mix
-4 Eggs
-3/4 Cups Oil
-1/2 Cup Water
-6oz Pumpkin Puree
-1/2 tbsp off all spice.
PROCEDURE
-Using a paddle attachment
-Pour 4 eggs in the mixing bowl.
- Add 2 3/4 cups of creme cake mix, blend 1 minute on first speed to incorpate, then 3 minutes on medium speed.
-Add 3/4 cup of oil & 1/2 cup of water, mix on first speed for 1 minute . Scrape bowl.
-Add 6oz pumpkin puree & 1/2 tbsp of all spice. Mix for 1 minutes on first Speed. Scrape bowl. Then mix 2 more minutes on first speed.
-Fill your aluminum foil baking cups half way with your cake mix.
-Bake at 350 degrees for 20-25 minutes or until firm in the middle.
CREAM CHEESE ICING
-3/4 Cups Unsalted Butter (Room Temperature)
-8oz Cream Cheese (soften)
-3 Cups Powdered Sugar
-2 Tsp Vanilla Flavor.
Procedure
-Using paddle attachment
-Mix butter for 1-2 minutes on medium speed.
-Add soften cream cheese, mix for 1-2 minutes on medium speed. Scrape bowl.
-On low speed begin to add your powdered sugar slowly. Then add your vanilla flavor.
-Mix for 2 minutes on medium speed or until well combined.
-Place tip 1G in your pastry bag and fill it with your cream cheese icing.
-Pipe your mini pumpkin cake with icing, add your non-pareils and pumpkin sprinkles.
-These mini pumpkin cakes are perfect for any fall celebration.
