Charles Schiller
Mini Pumpkin Cakes
Pumpkins vary in shape and size, and these pumpkin-spice cakes do the same. To take these cakes to a delicious new level, adapt the recipe with cocoa. Replace 3 tablespoons flour with 1/4 cup unsweetened cocoa. The result will be a delectable little cake, rich with chocolatey flavor and tinged with autumn baking spices.
Citrus Glaze: For a pumpkin-like color, combine 1 1/4 cup confectioners' sugar with 3 tablespoons lemon juice and tint with orange food coloring. Drizzle over cake with a spoon.
Vanilla Glaze: This sweet classic combines 1 1/2 cups confectioners' sugar with 3 tablespoons water and 1/2 teaspoon vanilla. Drizzle over cake.
Sugar Toppings: After cakes have been brushed lightly with corn syrup, they can be sprinkled with pumpkin-colored sparkling sugar.
Citrus Glaze: For a pumpkin-like color, combine 1 1/4 cup confectioners' sugar with 3 tablespoons lemon juice and tint with orange food coloring. Drizzle over cake with a spoon.
Vanilla Glaze: This sweet classic combines 1 1/2 cups confectioners' sugar with 3 tablespoons water and 1/2 teaspoon vanilla. Drizzle over cake.
Sugar Toppings: After cakes have been brushed lightly with corn syrup, they can be sprinkled with pumpkin-colored sparkling sugar.
CountryLiving.com
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