Mini Pumpkin Cakes

METHOD

• Preheat oven to 350F/180C. Butter and flour your mini bundt pans.
• Cream the oils and sugar together, then add in the yoghurt and mix until combined.
• Mix in eggs one at a time, making sure one egg is incorporated into the mixture before adding the next.
• In a separate bowl sift the remaining dry ingredients together.
• Mix dry ingredients into the sugar/egg mixture in three batches alternating with the pumpkin puree. Mix until just combined.
• Spoon or pipe your batter into the pans, filling 2/3 the way up.
• Bake at 350F/180C for about 20 minutes or until a wooden skewer inserted into the centre comes out clean.
• Allow cooling in the pan for about 10 minutes before inverting onto a wire rack.

For the Cream Cheese Frosting

• Beat the cream cheese in a bowl until it is smooth. Add in vanilla and powdered sugar and mix until ingredients are well-incorporated and desired consistency is reached.
• For the Buttercream – Beat butter until light and fluffy, add vanilla and then slowly add sugar. Add milk a few tablespoons at a time until desired consistency is reached. You will want a stiffer buttercream so you might be using less milk. Finally, add in the food colouring.

Assembly

• Cut bottoms off cakes (less if you want tall pumpkins, more if you want rounder ones).
• Pipe or smear cream cheese frosting onto the bottom of one mini bundt cake and sandwich together.
• Cover in orange buttercream and sculpt into a pumpkin shape.
• Top with a stem. You can use a real pumpkin stem, or you can make one from fondant or even very thick buttercream.