Mini Pumpkin Cakes

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.