Pumpkin Bourbon Cakelets with Spiced Maple Glaze
By Rebecca Firth of DisplacedHousewife, <i>www.displacedhousewife.com</i>
Images
Ingredients
- For the Cakes:
- 6 tablespoons (3 ounces) unsalted butter, room temperature
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup pumpkin puree (not pie filling; 100% pumpkin)
- 1 large eggs, room temperature
- 3 tablespoons bourbon
- 1 tablespoon water
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- For the Glaze:
- 2 cups powdered sugar
- 3 tablespoons real maple syrup
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons milk/cream or more to thin to desired consistency
Procedure
Preheat your oven to 350°F and grease the mini Bundt® pan.
Place the butter, granulated sugar and brown sugar in an electric stand mixer fitted with the paddle attachment and mix on medium until creamy and well blended, about 3 to 4 minutes. Add in the pumpkin and mix for 1 minute more. With the mixer on low, add the eggs one at a time mixing completely before adding in the next. Add the bourbon and water and run the mixer on low for 1 minute more.
In a medium bowl whisk together the flour, cinnamon, baking powder, baking soda, sea salt, nutmeg, ginger and cloves. Pour into the stand mixer and mix on low until barely combined and you still see streaks of flour. Take the bowl out of the mixer and gently fold the batter several more times until you see no more streaks. Distribute the batter evenly into the prepared pan. Tap on the counter several times to release any trapped bubbles.
Bake in the center of the oven for 20 to 25 minutes. Lightly press the cakes to see if they’re done…if they spring back they are done. If it leaves a bit of an indent, they need a bit more time in the oven. Let cool for 30 minutes in the pan and gently turn out onto a cooling rack. If they resist coming out, let cool a bit more in the pan. Cool completely before glazing.
In a small bowl, whisk together the powdered sugar, maple syrup, cinnamon, nutmeg and milk until smooth and drizzle over the tops of the cakelets. You want the glaze thin enough to drizzle and thick enough that it won’t run off the cakes.
I garnished with a fall flower from my garden…but I think a sprig of evergreen would also look beautiful!
Place the butter, granulated sugar and brown sugar in an electric stand mixer fitted with the paddle attachment and mix on medium until creamy and well blended, about 3 to 4 minutes. Add in the pumpkin and mix for 1 minute more. With the mixer on low, add the eggs one at a time mixing completely before adding in the next. Add the bourbon and water and run the mixer on low for 1 minute more.
In a medium bowl whisk together the flour, cinnamon, baking powder, baking soda, sea salt, nutmeg, ginger and cloves. Pour into the stand mixer and mix on low until barely combined and you still see streaks of flour. Take the bowl out of the mixer and gently fold the batter several more times until you see no more streaks. Distribute the batter evenly into the prepared pan. Tap on the counter several times to release any trapped bubbles.
Bake in the center of the oven for 20 to 25 minutes. Lightly press the cakes to see if they’re done…if they spring back they are done. If it leaves a bit of an indent, they need a bit more time in the oven. Let cool for 30 minutes in the pan and gently turn out onto a cooling rack. If they resist coming out, let cool a bit more in the pan. Cool completely before glazing.
In a small bowl, whisk together the powdered sugar, maple syrup, cinnamon, nutmeg and milk until smooth and drizzle over the tops of the cakelets. You want the glaze thin enough to drizzle and thick enough that it won’t run off the cakes.
I garnished with a fall flower from my garden…but I think a sprig of evergreen would also look beautiful!
Pumpkin Bourbon Cakelets with Spiced Maple Glaze
By Rebecca Firth of DisplacedHousewife, <i>www.displacedhousewife.com</i>
Ingredients
- For the Cakes:
- 6 tablespoons (3 ounces) unsalted butter, room temperature
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup pumpkin puree (not pie filling; 100% pumpkin)
- 1 large eggs, room temperature
- 3 tablespoons bourbon
- 1 tablespoon water
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- For the Glaze:
- 2 cups powdered sugar
- 3 tablespoons real maple syrup
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons milk/cream or more to thin to desired consistency
Procedure
Preheat your oven to 350°F and grease the mini Bundt® pan.
Place the butter, granulated sugar and brown sugar in an electric stand mixer fitted with the paddle attachment and mix on medium until creamy and well blended, about 3 to 4 minutes. Add in the pumpkin and mix for 1 minute more. With the mixer on low, add the eggs one at a time mixing completely before adding in the next. Add the bourbon and water and run the mixer on low for 1 minute more.
In a medium bowl whisk together the flour, cinnamon, baking powder, baking soda, sea salt, nutmeg, ginger and cloves. Pour into the stand mixer and mix on low until barely combined and you still see streaks of flour. Take the bowl out of the mixer and gently fold the batter several more times until you see no more streaks. Distribute the batter evenly into the prepared pan. Tap on the counter several times to release any trapped bubbles.
Bake in the center of the oven for 20 to 25 minutes. Lightly press the cakes to see if they’re done…if they spring back they are done. If it leaves a bit of an indent, they need a bit more time in the oven. Let cool for 30 minutes in the pan and gently turn out onto a cooling rack. If they resist coming out, let cool a bit more in the pan. Cool completely before glazing.
In a small bowl, whisk together the powdered sugar, maple syrup, cinnamon, nutmeg and milk until smooth and drizzle over the tops of the cakelets. You want the glaze thin enough to drizzle and thick enough that it won’t run off the cakes.
I garnished with a fall flower from my garden…but I think a sprig of evergreen would also look beautiful!
Place the butter, granulated sugar and brown sugar in an electric stand mixer fitted with the paddle attachment and mix on medium until creamy and well blended, about 3 to 4 minutes. Add in the pumpkin and mix for 1 minute more. With the mixer on low, add the eggs one at a time mixing completely before adding in the next. Add the bourbon and water and run the mixer on low for 1 minute more.
In a medium bowl whisk together the flour, cinnamon, baking powder, baking soda, sea salt, nutmeg, ginger and cloves. Pour into the stand mixer and mix on low until barely combined and you still see streaks of flour. Take the bowl out of the mixer and gently fold the batter several more times until you see no more streaks. Distribute the batter evenly into the prepared pan. Tap on the counter several times to release any trapped bubbles.
Bake in the center of the oven for 20 to 25 minutes. Lightly press the cakes to see if they’re done…if they spring back they are done. If it leaves a bit of an indent, they need a bit more time in the oven. Let cool for 30 minutes in the pan and gently turn out onto a cooling rack. If they resist coming out, let cool a bit more in the pan. Cool completely before glazing.
In a small bowl, whisk together the powdered sugar, maple syrup, cinnamon, nutmeg and milk until smooth and drizzle over the tops of the cakelets. You want the glaze thin enough to drizzle and thick enough that it won’t run off the cakes.
I garnished with a fall flower from my garden…but I think a sprig of evergreen would also look beautiful!
