MINI PUMPKIN BUNDT CAKES RECIPES

Steps:

• For the Bundt cakes:
• In a blender bowl, add the cake mix, pumpkin puree, milk, eggs and pumpkin spice. Mix according to the package directions.
• Grease the Bundt cake molds with cooking spray, making sure you cover all the crevices. Pour the mixture into each mold without overfilling it. Make sure that the dough is evenly spread for the cakes to bake evenly.
• Bake at 350 °F for about 20-30 minutes. To see if the cupcakes are ready, insert a toothpick in the center. If it comes out clean, your Bundt cakes are done! Let cool before adding the frosting.
• For the frosting:
• Place the Betty Crocker frosting in the microwave and heat for 1 minute (to get that glazed texture).
• Unmold the cakes and place on a tray.
• Using a spoon, spread the frosting on the cupcakes as if you were doing brushstrokes.
• Sprinkle the powdered cinnamon on top.
• To serve, place the mini Bundt cakes on a platter and decorate with fresh flowers for an elegant presentation.

Steps:

• In a large bowl, combine the first seven ingredients. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Fold in walnuts. Spoon by 1/2 cupfuls into 12 greased miniature fluted tube pans. Bake at 350° until set, about 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat the confectioners' sugar, water and maple flavoring until smooth; tint orange with red and yellow food coloring. Place wire racks with cakes over waxed paper. Spoon half of the glaze evenly over tops and sides of cakes, letting excess drip off. Let stand until glaze is set. Repeat with remaining glaze. , In a small bowl, beat confectioners' sugar and water until smooth; tint green. Cut a small hole in the corner of a pastry or plastic bag; insert a #4 round pastry tip. Fill bag with green frosting. Pipe vines on the pumpkins. For stem, insert a Tootsie Roll piece in the center of each pumpkin.