MINI PUMPKIN CAKES with Brown Sugar Icing
Equipment
- muffin pan or mini bundt cake pan
Ingredients
Pumpkin Cakes
- 3/4 cups sugar
- 1/2 cup vegetable oil
- 2 eggs lightly beaten
- 1 cup canned pumpkin pie filling 1
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon pumpkin pie spice or freshly ground nutmeg
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Brown Sugar Icing
- 1/2 cup butter 1 stick
- 1 cup brown sugar a little more if you like thicker icing
- 1 tablespoon cream or half & half
- 1 teaspoon vanilla extract
- pinch of salt
Caramel Pecan Acorns
- caramel candies
- milk or cream
Instructions
Cake
- Preheat oven to 325-degrees F
- : In a mixing bowl, combine the sugar, oil and eggs; mix well.
- Stir in pumpkin and and vanilla.
- Combine flour cinnamon, baking powder, baking soda and salt;
- stir into liquid ingredients just until moistened.
- Portion into greased pan, filling cups just a bit more than 1/2 full.
- Bake at 325 F for about 15 to 18 minutes, until toothpick inserted in center comes out clean.
- Cool on baking rack for 10 minutes before removing from pan.
- Allow to cool completely before adding icing.
Brown Sugar Icing
- Melt butter over medium heat, stir in cream, salt and sugar.
- Stir well until blended. Remove from heat and stir in vanilla.
- Beat with a spoon until the icing cools and thickens a bit.
- Place cakes on a plate or in cupcake papers. Spoon icing over tops, and allow to drip down sides. Allow icing to firm up a little before covering loosely for storage, or ideally under a cake dome. Makes 12
Caramel Pecan Acorns
- Microwave 3-4 caramels with a dash of cream until just melted. Dip largest end of pecan into caramel to look like the top of an acorn.