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Yields:
1 dz.
Cook Time:
30 mins
Total Time:
1 hr 15 mins
These spice cakes look like tiny pumpkins when they're covered with orange glaze and topped with a piece of dark licorice, twisted to look like a stem.
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Ingredients
Mini Pumpkins:
- 1 cup all-purpose flour
- 1 1/2 tsp. pumpkin pie spice
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- cup unsalted butter
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp. pure vanilla extract
- 1/2 cup sour cream
Glaze:
- 1 1/2 cups confectioners' sugar
- 2 Tbsp. unsalted butter
- 2 Tbsp. water
- Orange food coloring
- 12 piece brown or black licorice twists
Directions
- Step 1Make the mini pumpkins: Preheat the oven to 350 degrees F and coat a 12-cup mini Bundt cake pan with vegetable cooking spray. In a small bowl, whisk the flour with the pie spice, baking powder, baking soda, and salt. In a large bowl, using a hand held mixer, beat the butter with the granulated sugar at medium speed until fluffy. Beat in the egg and vanilla. Add the dry ingredients and the sour cream in 2 alternating batches. Spoon the batter into the prepared Bundt cups. Bake in the center of the oven for 25 minutes, until the cakes are risen. Let cool slightly, then invert onto a rack to cool completely.
- Step 2Make the glaze: In a bowl, whisk the sugar, butter, and water. Stir in the food coloring until it's a pumpkin shade. Pour the glaze over the pumpkins, spreading it gently to cover them completely; let dry. Stick a licorice piece on top of each cake to make a stem.
Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.
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