Thanksgiving Pumpkin Cake (back) and Pumpkin Spice Cupcakes with Cream Cheese Frosting.
A few weeks back I wanted to use up a tin of pumpkin puree which had been lurking in my baking cupboard. My family don’t like pumpkin pie so I looked through my recipe books and found a few recipes which would help me use this tin. I had made a Coconut Pumpkin Bar cake from the latest Hummingbird Bakery cookbook before but wanted to try something different.
So, it was raining outside, it was cold and miserable. The dog had been walked and I wanted to crack on before the kids came home off the school bus. I found two recipes I liked, the first was a square cake from the fab (and much used in this house) The Clandestine Cake Club Cookbook, and another from the brilliant latest offering from Lorraine Pascale: A Lighter Way To Bake. In Lorraine’s book she has a recipe for Pumpkin Spice Cupcakes with Cream Cheese Frosting. Luckily each recipe used half the tin of pumpkin puree so I had enough to make both recipes!
First up was the whole Thanksgiving Pumpkin Cake from the Clandestine Cake Club Cookbook. Here’s how it was made:
Plain flour, sugar, baking powder, cinnamon, nutmeg, ginger and salt were added into a large mixing bowl.
The recipe called for two different types of sugar: caster sugar and soft dark, brown sugar. I didn’t have any brown sugar so I used golden caster sugar instead.
In another bowl I started weighing out the dry ingredients for the cupcakes. These were flour, golden caster sugar (no brown spare again), baking powder, ground ginger, mixed spice and cinnamon.
Here are the “wet” ingredients for the whole cake. I whisked together eggs, sunflower oil and maple syrup. The canned pumpkin mixture was added afterwards and turned it orange!
On to the “wet” ingredients for the cupcakes, this was melted butter, maple syrup, eggs and vanilla extract. After that the canned pumpkin was whisked into the mixture.
Here are the cupcakes ready to go into the oven. I love using these muffin cases which I bought in a pack from Booths which contained 4 dozen different coloured tulip cases. They look like the ones you see in Starbucks or Costa!
I’m glad my son was still at school when I was making these cakes. If he had seen the pumpkin puree going into it. The last time he saw pumpkin puree he said it looked like cat sick. He has a point…
The mixture for the whole cake. All ready to be spooned into a square tin.
Here is the finished result, the large square cake cut up into slices. There was a cream cheese frosting to go with the recipe which was meant to be spread over the top of the cake. I thought I would pipe swirls on it but this wasn’t a good idea. For a start there wasn’t enough icing and it came out very messy. Finally I sprinkled chopped pecan nuts onto the top of the icing.
Top view of the whole Thanksgiving Pumpkin Cake.
Oh, go on then! A sneaky piece with a mid afternoon cuppa. Very nice it was too, a lovely spicy flavour which was just perfect for a cold Autumnal day.
The cream cheese frosting went on top of the cupcakes. As it was a lighter bake recipe there was a smaller amount of frosting. This suits me down to the ground as I find cupcake frosting far too sweet for my liking even though I make it for others! A pecan half adds the finishing touch.
Broken open to see what the cake looked like inside, what a lovely colour.
Ooops! Another one bites the dust!
Overall I was very impressed with the way the two recipes turned out, though my personal favourite has to be the cupcakes. They were perfect. They weren’t too sweet but provided me with a cakey fix. My hubby and kids don’t really like pumpkin so I didn’t tell them that there was pumpkin in the cakes. They were none the wiser!
Love Sam xx