Mini ghost pumpkin cakes

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Mini ghost pumpkin cakes
Course Dessert
Cuisine American
Servings
mini cakes
Ingredients
Cake
  • 1 1/2 cup sugar
  • 1 3/4 cup + 1 Tbs flour
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1/2 tsp cinnamon
  • 2 large eggs
  • cup Ipumpkin puree made from roasted Butternut
  • 1/2 cup mayonnaise
  • 1/2 cup water
Icing
  • 250 g cream cheese softened
  • 4 Tbsp butter softened
  • 3-4 cup icing sugar
  • 1 tsp vanilla
Course Dessert
Cuisine American
Servings
mini cakes
Ingredients
Cake
  • 1 1/2 cup sugar
  • 1 3/4 cup + 1 Tbs flour
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1/2 tsp cinnamon
  • 2 large eggs
  • cup Ipumpkin puree made from roasted Butternut
  • 1/2 cup mayonnaise
  • 1/2 cup water
Icing
  • 250 g cream cheese softened
  • 4 Tbsp butter softened
  • 3-4 cup icing sugar
  • 1 tsp vanilla
Instructions
Cake
  1. Preheat oven to 180C
  2. Mix the dry ingredients together
  3. Mix the wet ingredients together
  4. Pour the wet ingredients into the dry ingredients and mix until smooth and combined
  5. Spray 8 mini wonder molds cavities (see note) with canola spray
  6. bake 35-40 mins, until tester comes out clean
  7. Let Cool
Icing
  1. Beat the cream cheese, butter and vanilla until smooth
  2. add the icing sugar and mix, scraping the sides, until smooth and just the right thickness (more of less os the sugar to get the right texture)
Recipe Notes

These molds are available from catering/kitchen retailers or online - You can use a large sized muffin tray instead.

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Written by helena