Glazed Pumpkin Bundt Cake

Glazed Pumpkin Bundt Cake

Recipe By: MADE. BY LIA

Pumpkin Cake Batter

1/2 cup canola oil
1/2 cup sugar
1/2 cup brown sugar
1 cup pumpkin puree
1/4 cup sour cream
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2 eggs, room temp
2 tsp vanilla extract
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1 1/3 cup flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
2 tsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp nutmeg
pinch of cloves

Directions

Preheat oven to 350 degrees, spray two 6-inch bundt cake pans with baking spray.

Place sugar, brown sugar, oil & pumpkin puree in a mixing bowl fitted with a paddle attachment. Mix to combine. In a separate bowl combine flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, nutmeg & cloves. Sift or whisk to combine.

Add the eggs & vanilla to the sugar/pumpkin mixture one at a time, mixing well after each addition, scrape down the bowl.

Add 1/2 the flour to the mixture, mix on low, scrape the bowl. Add in the sour cream & mix to combine. Lastly, add the remaining flour & mix on medium speed until the batter is smooth.

Pour the batter evenly between the two bundt pans, they should be about 3/4 of the way full.

Bake for approximately 20-30 minutes, until golden and cake springs back when lightly touched.

Glaze Topping

2 cups powdered sugar
1 Tbsp corn syrup
2-4 Tbsp heavy cream
1 tsp vanilla extract

Directions

Combine all ingredients in a bowl & whisk until mixture is silky & smooth. You want it to be slightly thick but thin enough to drip down the sides of your cake.

Place the glaze into a piping bag & pipe the glaze onto your cake, staring at the top to make large drips down the sides of the cake.

Garnish

For the stem & leaf: You can either make these out of fondant or just use a faux wooden stem & leaf, which can be found at any craft store. Happy Baking!

Pumpkin Spice Cupcakes

Pumpkin Spice Cupcakes

Recipe By: MADE. BY LIA

Yield 12 cupcakes

Pumpkin Spice Cupcake Batter

1/2 cup canola oil
1/2 cup sugar
1/2 cup brown sugar
1 cup pumpkin puree
1/4 cup sour cream
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2 eggs, room temp
2 tsp vanilla extract
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1 1/3 cup flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
2 tsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp nutmeg
pinch of cloves

Directions

- Preheat oven to 350 degrees
- Place both sugars, oil & pumpkin puree in a mixing bowl fitted with a paddle attachment. Mix to combine. In a separate bowl combine flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, nutmeg & cloves.
- Add the eggs & vanilla to the sugar/pumpkin mixture one at a time, mixing well after each addition, scrape down the bowl. 
- Add 1/2 the flour, mix until incorporated, then add in sour cream and then add the remaining flour. Mix until batter is smooth. 
- With an ice cream scoop, scoop batter into cupcake liners.
- Bake for approximately 12-15 minutes, until golden and cake springs back when lightly touched. 

Salted Caramel

1 cup sugar
2 tsp honey
3 Tbsp water
1/2 tsp coarse salt
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1 cup heavy cream
1/2 Tbsp butter
2 tsp bourbon (optional) 

Combine sugar, salt, honey & water in a saucepan, cook over low/medium heat until sugar dissolves & turns dark amber in color. Remove from heat, slowly whisk in heavy cream & butter. Return back to medium heat & cook till the temperature reaches 235-240 degrees. Let cool

 

Vanilla Bean Buttercream Frosting

1lb butter, unsalted, softened
1- 1 1/2 lb powdered sugar
1/2 vanilla bean or 4 tsp vanilla extract
4 tbsp heavy whipping cream 

Directions

In a mixer fitted with a paddle attachment, cream butter until smooth & fluffy, slowly add powdered sugar, then add cream and vanilla bean, mix until smooth.

 

To Assemble

Place caramel into a piping bag and fill each cupcake. With a spatula spread vanilla bean buttercream onto cupcakes or use a piping bag and a star tip to make a swirl on top. Drizzle caramel on top of cupcakes for extra yumminess! 

Serve immediately or refrigerate for up to 2 days.