How To make Spicy Chocolate Pumpkin Mini Cakes
Batter 1 1/4 cups unsalted butter
softened
2 cups sugar
1 cup unsweetened cocoa powder
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
4 large eggs :
at room temperature
1 can (16 oz.) solid pack pumpkin
1/2 cup milk
2 teaspoons vanilla
2 2/3 cups flour
Brown Sugar Frosting 1 1/3 cups packed brown sugar
2/3 cup unsalted butter
1/4 cup milk
2 cups confectioner's sugar
1 teaspoon vanilla
1/3 teaspoon each red & yellow liquid food color
6 Pepperidge Farm Pirouette cookies -- For garnish
Hot oven to 350. Lightly grease twelve 1 cup capacity mini-bundt pans. (If you only have 1 pan with 6 wells, the batter can remain at room temperature while the first batch bakes.) You can also use regular 1/2 cup capacity muffin tins using 1/3 cup batter per well. For batter: In a large bowl with an electric mixer on medium low speed, beat butter, sugar, cocoa, pie spice, baking powder and baking soda unitl creamy, gradually increasing speed to high. Add eggs, one at a time and beat until mixture is fluffy. On low speed, beat in pumpkin, milk and vanilla (mixture will look curdled). Gradually add flour, beating just until blended. Fill each prepared well with 2/3 cup batter (if using separate tins). Smooth tops. Bake 18 to 20 minutes until a pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes. Invert pan on rack and tap to release cakes. Let cool completely. Place rack over a waxed paper lined baking sheet. For frosting: In a medium saucepan, bring brown sugar, butter and milk to a gentle boil. Stir until butter melts, sugar dissolves and mixture is smooth. Gradually beat confectioners' sugar and vanilla into hot mixture. Remove from heat and beat in red and yellow food color until frosting is pumpkin orange. (You may need to add some more food coloring.) Spoon frosting over cakes so it runs down sides, letting some cake show near the bottom. If frosting becomes too thick, stir over low heat or transfer to a microwave safe bowl and microwave on medium (defrost) until the right consistency. Cut wafer cookies in half crosswise and insert in center hole of cakes for "stems". (Frosing will help them stick.) Cover with plastic wrap and store at room temperature up to 3 days.
How To make Spicy Chocolate Pumpkin Mini Cakes's Videos
Easy Halloween Chocolate Pumpkin Cake
If you are celebrating Halloween and you are searching for an easy and quick dessert, here is an awesome idea that I am glad to share with you, an Easy Halloween Chocolate Pumpkin Cake. A moist chocolaty pumpkin cake topped with chocolate ganache and decorated with a white chocolate spiderweb. The cake is bursting with fall flavors due to the spice mix used to flavor the cake. The chocolate and pumpkin spice are a great combo and I highly recommend trying this Chocolate Pumpkin Cake this season.
To print the recipe check the full recipe on my blog:
#chocolatepumpkincake #halloweencake
0:00 - Intro
0:52 - Preparing chocolate pumpkin cake batter
2:50 - Pan Size
3:09 - Baking Time
3:13 - Preparing chocolate glaze
3:59 - Makin the spider web
5:12 - Enjoying the cake
Ingredients
1 cup (125g) all-purpose flour
⅓ cup (40g) unsweetened cocoa powder
3/4 tsp (4g) baking soda
1/2 tsp (2g) salt
1/2 tsp (1g) cinnamon
1/4 tsp (1g) ginger
1/4 tsp (1g) nutmeg
1/8 tsp cloves
1 egg
⅓ cup (70g) granulated sugar
¼ cup (50g) brown sugar
1/4 cup (60g) vegetable or canola oil
1 tsp (5g) vanilla extract
1 1/4 cup (300g) pumpkin puree
1/2 cup (80g) roughly chopped semisweet chocolate
Chocolate Glaze
4 oz (120g) semi-sweet chocolate
5 oz (140g) whipping cream
For decoration
1.5 oz (45g) white chocolate
Oreo crumbs
A mini oreo, for the spider, optional
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Vegan Soft-Batch Pumpkin Chocolate Chip Cookies
Soft Batch Pumpkin Chocolate Chip Cookies… I can’t think of anything better! Buttery brown sugar pumpkin base, spiced perfectly with pumpkin pie spice, and finished off with gooey melting chocolate. They’re like the fall version of my Chewy Chocolate Chip Cookies. Perfect for early fall baking, Thanksgiving dessert or a “just because” treat for yourself! Finish them off with a sprinkle of coarse sea salt and prepare to be addicted!
RECIPE HERE:
Super Squishy, Spiced Pumpkin Layer Cake | Cupcake Jemma
HAVE YOU HEARD THE NEWS!? We've written a recipe book! That's right - the very first Crumbs & Doilies baking book will be available VERY SOON! Head to the links below to pre-order RIGHT NOW! It will be available to purchase from November 24th.
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Grab yourself a signed copy of The Crumbs & Doilies Book - international shipping is available on the Cupcake Jemma website! All shipping info is on our websites!
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CRUMBS & DOILIES
Sally is back this week with the best pumpkin cake you will EVER have - like ever! It beautifully spiced, filled with silky soft cinnamon cream cheese buttercream and finished with crunchy cinnamon pie crumb and a drizzle of caramel! She'll even show you how to make these super cute sugar paste pumpkins! don't forget to tag us in your snaps over on Instagram using #cupcakejemma!
Pumpkin puree recipe just here ????????
Caramel recipe just here ????????
600g Self Raising Flour
390g Caster Sugar
390g Light Brown Sugar
1 tsp Bicarb
1 ½ tsp Salt
4 tsp Cinnamon
1 tsp Ginger
1 tsp Nutmeg
980g Tinned Pumpkin
480g Vegetable Oil
8 Eggs
Pie Crumb
110g Plain Flour
Pinch Sea Salt
10g Caster Sugar
10g Demerara Sugar
1 tsp Cinnamon
60g Melted Butter
Cream Cheese Icing
125g Soft Butter
¼ tsp Salt
200g Cream Cheese (at room temp)
700g Icing Sugar
2 tsp Cinnamon
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Diabetes-friendly mini chocolate pumpkin bundt cakes | The Hangry Woman
My mini pumpkin bundt cakes are the perfect companion to coffee. They're sugar-free and so delish. Get the full, printable recipe and nutrition information for my diabetes-friendly bundt cakes here:
This recipe uses Truvia, a stevia-based sweetener. Stevia is naturally occurring and harvested from the stevia plant. The chocolate chips I used are sugar-free, also stevia-sweetened, and from Lily's chocolate.
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Welcome to my diabetes YouTube Channel!
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NEW VIDEOS each week, y'all!
If you're new here, I'm Mila. I'm a 30-something living with Latent Autoimmune Diabetes In adults. I'm always up for cooking, eating, and trying new recipes, and I share them on my Youtube channel and my blog called The Hangry Woman.
Glad to meet you, and I hope my recipes show you that you can still eat great food with diabetes!
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Health Advice Disclaimer:
The information and content provided in this blog, or linked materials, are not intended and should not be construed as medical advice, nor is the information a substitute for professional medical expertise. Call 911 for medical emergencies.
These videos provide general information, recipes, and discussions about health and related subjects.
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The BEST Pumpkin Spice Cake Recipe
This pumpkin spice cake is my favorite “welcome to fall” treat. A super moist butter cake that uses real pumpkin puree, pumpkin spices, buttermilk, and oil which helps it stay moist, even after a week in the fridge. Frosted with cream cheese frosting and adorable marzipan candy pumpkins! Its really the perfect centerpiece for the Holidays.
PUMPKIN SPICE CAKE RECIPE ►
MARZIPAN PUMPKINS RECIPE ►
PUMPKIN PUREE RECIPE ►
HOW TO USE A SCALE ►
BOSCH UNIVERSAL PLUS MIXER ►
CHAPTERS ►
00:00 Introduction
0:13 Making the pumpkin spice cake
01:30 Baking and trimming the cakes
02:54 Making cream cheese frosting
03:35 Stacking and crumb coating
06:30 Making marzipan pumpkins
13:01 Decorating the cake
PUMPKIN SPICE CAKE ►
18 ounces (510 g) All Purpose Flour
2 teaspoons (2 tsp) Baking Soda
2 teaspoons (1 tsp) Baking Powder
1 Tablespoon (2 tsp) Cinnamon
2 teaspoons (2 tsp) Cloves
2 teaspoons (2 tsp) Nutmeg
1/2 teaspoon (1/2 tsp) Ginger
1 1/2 teaspoons (1 tsp) Salt
8 large (8 Large) Eggs room temperature
14 ounces (396 g) Granulated Sugar
3 ounces (85 g) Light Brown Sugar
15 ounces (425 g) Pumpkin Puree
4 ounces (113 g) Vegetable Oil
1 Tablespoon (2 tsp ) Vanilla Extract
5 ounces (142 g) Buttermilk room temperature, or combine milk with 1 Tbsp of white vinegar and rest for 5 minutes.
6 ounces (170 g) Melted Butter
CREAM CHEESE FROSTING ►
16 oz (453 g) cream cheese room temperature
8 oz (226 g) unsalted butter room temperature
1 tsp (1 tsp) vanilla extract
1/2 tsp (1/2 tsp) salt
32 oz (907 g) powdered sugar sifted
MARZIPAN PUMPKINS ►
5 ounces (142 g) fine almond flour
6 ounces (170 g) powdered sugar
1 teaspoon almond extract or vanilla or rose water
3 ounces (85 g) corn syrup
1 Tablespoon butter (optional for kneading)
electric yellow, leaf green, bright white, egg yellow, ivory, chocolate brown, electric orange, red, Americolor soft gel paste food color
optional buttercup, cut kiwi, lemon, almond and poppy petal dust I get mine from the thesugarart.com
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PUMPKIN SPICE DUMP CAKE Recipe! Made with Cream Cheese Frosting! Dump Cake Recipes | #LeighsHome
This Pumpkin Spice Dump Cake using cream cheese frosting is so simple to make and it's super delicious!
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Recipe:
2 15-ounce cans of pumpkin
1 16-ounce can of premade cream cheese frosting
pumpkin pie spice
1 box of spice cake mix
3/4 cups (or 1 1/2 sticks) of butter, sliced thinly
Spread pumpkin in the bottom of a 9 x 13 baking dish. Swirl the frosting into the pumpkin. Top with pumpkin pie spice. Sprinkle the cake mix on top of the pumpkin pie spice. Place butter slices evenly on top of the cake mix. Bake at 350F for 40-45 minutes.
#dumpcake #pumpkindumpcake #recipes #LeighsHome
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