Mini Pumpkin Cakes
Ingredients:
- flour - 1 cup
- baking powder - 1 t
- baking soda - 1/2 t
- salt - 1/2 t
- cinnamon - 1/2 t
- ground ginger - 1/2 t
- fresh grated nutmeg - 1/4 t
- ground cloves - 1/8 t
- light brown sugar - 3/8 t
- eggs - 2
- vegetable oil - 3/8 t
- pumpkin puree - 1 cup
- whole milk - 1/4 cup
- cream cheese, softened - 8 ounces
- butter, softened - 4 T
- vanilla extract - 1 t
- powdered sugar - 2 - 3 cups
Instructions:
In a bowl, whisk together flour, baking powder, baking soda, salt, and spices; set aside. In a second bowl, beat the eggs and brown sugar for 2 - 3 minutes, until fluffy. Add oil and pumpkin, beat until smooth. Gradually mix in dry ingredients in 3 batches alternating with milk, start and end with dry ingredients. DO NOT over-mix. SPREAD batter EVENLY into a greased and parchment paper lined 17 x 13 inch baking pan.
Bake in a preheated 350 degree oven for 10 - 15 minutes, or until baked through and just slightly golden. DO NOT over bake. Completely cool cake. Place a sheet of parchment on work surface, carefully flip the cake onto it. Peel off the parchment. Use a 3 inch biscuit cutter to cut rounds out of the cake. Place rounds in the freezer until ready to frost.
Prepare frosting -- in a bowl, whip cream cheese and butter until light and fluffy. Add vanilla and powdered sugar, a little at a time until desired spreading consistency is reached.
Assemble -- spread 2 T frosting on top of each cake round. Stack cake rounds 3 - 4 high, either leave the sides of the cake plain or cover the whole cake with frosting. Sprinkle chopped nuts on top of cake. Yields 6 mini cakes.
