A Perfect Pantry
Spiced Sugar-Free Pumpkin Cakes
- PREP TIME
10 min + 1hr decorating - COOK TIME
13 min - READY TIME
1 hr 23 min - SERVINGS
12
INGREDIENTS
- 1 cup roasted pumpkin, mashed
- 1 x 450g Sugar Free Solutions cinnamon and spice muffin mix
- 260ml water
- 125g butter, melted
- 3 eggs
- 3 tbsp pure maple syrup
- 750g cream cheese
- Red colouring
- Yellow colouring
- Fresh mint leaves
- Green food writing gel
DIRECTIONS
- Pre heat oven for 10 minutes on 160 C.
- Spray your mini bundt cake pan with non-stick spray.
- Place muffin mix, water, butter and eggs in a mixing bowl and combine with an electric mixer on a low speed for 20 seconds.
- Scrape the sides down of the bowl and beat for a further 20 seconds on a low speed.
- Spoon enough mixture into the bundt pans to come two thirds of the way up the mini bundt pan.
- Place in the oven for 13 minutes or until the top springs back when lightly touched.
- Cool slightly and tip out onto a cooling rack.
- When cool, trim the bottoms of the mini bundt cakes so that they will fit well together when put together.
CREAM CHEESE ICING
- Place the cream cheese and maple syrup into the Kambrook mixer with the beater attachment.
- Beat until fluffy.
- Add red and yellow food colouring to make the cream cheese icing an orange colour.
PUMPKIN CAKE ASSEMBLY
- Place a little of the icing to the flat side of the bundt cake and the flat side of another bundt cake together.
- Place the bundt cakes over an upside down funnel and spread a decent amount of cream cheese to the bundt cakes.
- Spread all over the bundt cakes to resemble a pumpkin.
- Carefully lift the bundt cakes off and place onto serving platter.
- Garnish with fresh mint leaves and using the green food gel draw on a curly vine.
- Serve.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
- Site by RGC Digital Marketing