Ingredients:
350 g Pumpkin (Libby’s Pumpkin can) 3/4 cup Milk 1/4 tsp Pumpkin Pie Spice 50 g Unsalted Butter 1 1/4 cup Sugar 4 Eggs 1 1/4 cup Self Rising Flour
GLAZE
1 1/2 cup Confectioners’ sugar 2 Tbsp Water 2 Tbsp Unsalted Butter, melted Food Coloring (orange)
Preheat the oven to 350 F.
Preparation:
1. Butter and flour a 3 1/2-inch round mini cakes pan.
2. Blend the pumpkin with the milk and pumpkin pie spice. Reserve.
3. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium speed for about 2 minutes.
4. Add the eggs, one by one, and continue beating for 3-4 minutes until the sugar dissolves.
5. Gradually beat in the flour until thick.
6. Beat in the pumpkin mixture.
7. Scrape the batter into the prepared mini cake pan and bake at 350F for 15 minutes, gradually lowering the oven temperature to 300F for 15 minutes, then continue lowering to 250F for 15 minutes, then 200F for 15 minutes, for about 1 hour, until a toothpick inserted into the cakes comes out with just a few moist crumbs attached.
8. Let the cakes cool slightly on a wire rack, then invert the cakes and let them cool completely.
9. Meanwhile, in a bowl, make the (6-8 MINI CAKES) glaze by whisking the confectioners’ sugar, water and melted butter. Add a drop (s) of food coloring, and whisk until the mixture is thick, shiny and the desired color. Pour the glaze over the mini cakes, spreading it until they are covered completely. Let them dry.
10. Keep in the refrigerator and bring to room temperature before serving. Garnish with mint leaves.
