Recently Mulia reminded me of these cinnamon frosted pumpkin cupcakes that I’d made two years ago. I decide to rework them into mini pumpkin cakes using my mini Victoria sandwich tin from Lakeland.
Last week I spent a day recording a video for Bing (the search engine) all about how to make basic cupcakes. They’d asked me to make a few things to have dotted around the kitchen to just generally look nice on set.
I haven’t seen the finished video yet but it became a standing joke during the day that this glass cake stand of mini pumpkin layer cakes would appear to be moving around the kitchen by itself. Possibly they’ll be seen in soft focus in every shot. Hopefully this will only be obvious if you’ve been tipped off!
They were decorated rather hurriedly with melted milk chocolate and chopped nuts on top. For slicker presentation I would like to try making them again with a darker sugar or addition of cocoa into the sponge so the buttercream contrasts more. Maybe I should learn to temper chocolate properly too but it doesn’t feel like one of life’s priorities if they’re only being served at home.
These mini pumpkin cakes taste spicy and autumnal. In a sealed plastic tub they’re still perfectly moist five days later.