Spiced Sugar-Free Pumpkin Cakes

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

1. Pre heat oven for 10 minutes on 160 C.
2. Spray your mini bundt cake pan with non-stick spray.
3. Place muffin mix, water, butter and eggs in a mixing bowl and combine with an electric mixer on a low speed for 20 seconds.
4. Scrape the sides down of the bowl and beat for a further 20 seconds on a low speed.
5. Spoon enough mixture into the bundt pans to come two thirds of the way up the mini bundt pan.
6. Place in the oven for 13 minutes or until the top springs back when lightly touched.
7. Cool slightly and tip out onto a cooling rack.
8. When cool, trim the bottoms of the mini bundt cakes so that they will fit well together when put together.

CREAM CHEESE ICING

1. Place the cream cheese and maple syrup into the Kambrook mixer with the beater attachment.
2. Beat until fluffy.
3. Add red and yellow food colouring to make the cream cheese icing an orange colour.

PUMPKIN CAKE ASSEMBLY

1. Place a little of the icing to the flat side of the bundt cake and the flat side of another bundt cake together.
2. Place the bundt cakes over an upside down funnel and spread a decent amount of cream cheese to the bundt cakes.
3. Spread all over the bundt cakes to resemble a pumpkin.
4. Carefully lift the bundt cakes off and place onto serving platter.
5. Garnish with fresh mint leaves and using the green food gel draw on a curly vine.
6. Serve.