Mini Pumpkin Cakes

Name: Mini Pumpkin Cakes
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 12
Cuisine: Global
Ingredients: 237 milliliters canned pumpkin; 118 milliliters canola oil; 710 milliliters confectioners sugar; 4 eggs; 12 servings Green food coloring; 1 teaspoon ground cinnamon; 96 grams package instant vanilla pudding mix; 1 teaspoon maple flavoring; 118 milliliters milk; 1 package spice cake mix (regular size); 4 Tootsie Rolls (2-1/4 ounces and 6 inches each), cut into 2-inch pieces; 177 milliliters chopped walnuts; 3 Tbsps water; 12 servings Red and yellow food coloring

Mini Pumpkin Cakes is a dessert that serves 12. One serving contains 492 calories, 7g of protein, and 15g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 50 minutes. A mixture of milk, canolan oil, confectioners' sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. If you like this recipe, take a look at these similar recipes: Mini Pumpkin Cakes, Mini Pumpkin-Molasses Cakes, and Mini Pumpkin Bundt Cakes.

Instructions

In a large bowl, combine the first seven ingredients. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Fold in walnuts. Spoon 1/2 cupfuls into 12 greased miniature fluted tube pans.

Ingredients you will need

Walnuts

Equipment you will use

Bowl

Bake at 350° for 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Equipment you will use

Oven

In a large bowl, beat the confectioners' sugar, water and maple flavoring until smooth. Tint orange with red and yellow food coloring.

Ingredients you will need

Powdered Sugar

Yellow Food Color

Maple Flavoring

Orange

Water

Equipment you will use

Bowl

Place wire racks with cakes over waxed paper. Spoon half of the glaze evenly over tops and sides of cakes, letting excess drip off.

Ingredients you will need

Glaze

Let stand until glaze is set. Repeat with remaining glaze.

Ingredients you will need

Glaze

In a small bowl, beat confectioners' sugar and water until smooth; tint green.

Ingredients you will need

Powdered Sugar

Water

Equipment you will use

Bowl

Cut a small hole in the corner of a pastry or plastic bag; insert a #4 round pastry tip. Fill bag with green frosting. Pipe vines on the pumpkins. For stem, insert a Tootsie

Ingredients you will need

Frosting

Pumpkin

Equipment you will use

Ziploc Bags

Roll piece in the center of each pumpkin.

Ingredients you will need

Pumpkin

Roll

Equipment

Bowl

Oven

Ziploc Bags

Ingredients

Servings:

237milliliters

canned pumpkin 118milliliters

canola oil 710milliliters

confectioners' sugar 4

eggs 12servings

Green food coloring 1teaspoon

ground cinnamon 96grams

package instant vanilla pudding mix 1teaspoon

maple flavoring 118milliliters

milk 1package

spice cake mix (regular size)4

Tootsie Rolls (2-1/4 ounces and 6 inches each), cut into 2-inch pieces 177milliliters

chopped walnuts 3Tbsps

water 12servings

Red and yellow food coloring

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cake can be paired with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "