Mini Pumpkin Bread Cakes With Maple Glaze

“Mini bread cakes” can be made by pouring sweet bread batter (banana, pumpkin, etc.) into cupcake pans before baking. When you peel away the cupcake liner and add some glaze, the result is a mini cake that tastes like a donut! My Mini Pumpkin Bread Cakes With Maple Glaze were made in the morning and gone before dark.

Ingredients:

• pumpkin bread batter (see ingredients list for my favorite pumpkin bread recipe here)
• 2 cups of powdered sugar (Dixie Crystals supplied the sugar as one of the sponsors for the 5th Annual Holiday Ideas Blog Hop)
• 4 teaspoons of maple extract (adjust this amount to your preference)
• 1/4 cup of milk (you want the glaze to be thin, rather than thick like frosting)

Directions:

Preheat the oven to 350 degrees. Place the cupcake liners in the cupcake pan. Use a heaping 1/4 cup measuring cup to fill each cupcake liner. The cakes will be prettier if they are neither over or under stuffed. Also, you want them to be uniform in size. Set the timer for 20 minutes, but check them after 10 and 15 minutes. The cakes are done when an inserted toothpick comes out clean.

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Now for the fun part! Combine the powdered sugar, milk, and maple extract. You can add more milk if the glaze is too thick. You can also add more maple extract if you can’t taste the maple. Maple is a mild flavor. I bought some maple coffee creamer a few months ago. The flavor could not be detected over my Fall Blend coffee pods. If you want the frosting to taste like maple, make sure you add enough extract.

Peel away the cupcake liners, then use a big spoon to drizzle the glaze over each cake individually. First, I practiced with a single cupcake (I could always just eat that one if I didn’t like the way it looked). Then, I placed the rest on a cake stand with a pedestal before adding the glaze.

Bakers tip: use the full Paula Deen Pumpkin Bread (pictured below-please ignore the stains on my much-used Lady and Sons cookbook) recipe to make the batter. Use half of it for the mini cakes, but save the rest for a pumpkin bread loaf next week. You will not have to take the trouble to make the batter a second time. You can also freeze the batter in a quart-sized freezer bag.

You’re all done! Enjoy!

Blessings,

Kristie

This post was featured on: Farm Fresh Tuesdays, Encouraging Hearts and Home, What’s for Dinner,

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