I have been really enjoying the great circles of Food Bloggers on Google+. I would like to personally thank Chef Dennis for all his informative guides on using Google+. Please visit Chef Dennis and let him know I sent you. For #FoodFriday, I saw a post for the most beautiful Pumpkin Torte and I wanted to make it desperately. It was a fancy looking cake too. See for yourself. It was created by CakeWalker. I told the hubby that I was going to make one with a twist. I made pumpkin muffin tops and I decorated to look a bit like the one on Cake Walker. Now I am not good with piping frosting. I seem to waste more frosting when I put it in a pastry bag and try to pipe it onto a cake. I just lack the finesse that it takes But I did my best free hand to create a mini version of Cakewalkers Country Pumpkin Torte. I must say thank you to Cakewalker for the inspiration.
Now I want you to know that if you make the torte the way I did (three luscious layers) that little guy will cost you some points. It comes to 12 PP for the individual torte. But really, I just wanted to make something that looked so good, and I didn’t want the temptation of an entire cake. I promise to split that treat with the hubby.
I used the Skinny Taste cream cheese frosting recipe. The only variation was that I used my Bourbon Madagascar Pure Vanilla Bean Paste instead of vanilla extract. I believe it’s 1 PP per Tablespoon of the frosting.
I think they came out incredible. The crunch you get from a muffin top is so much better than the whole muffin, in my opinion, anyway.
3 PP each
- 2 1/4 cups all-purpose flour, sift before measuring
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1 1/2 teaspoons pumpkin spice
- 1/2 cup butter, softened
- 1 1/3 cups sugar
- 2 eggs, beaten until frothy
- 1 cup canned pumpkin
- 3/4 cup 2% milk
Preheat oven to 375
Sift together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice into a bowl.
In a separate bowl, cream butter and sugar until light and fluffy; beat in eggs.
Blend in pumpkin.
Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition.
Spoon batter into well-greased and floured or muffin top tin.
Fill the tins.
Bake at 375° for 12 minutes.
Remove and serve warm. freeze the extra ones for later. Or frost them with the Low Fat Cream Cheese Frosting from Skinny Taste. Either way, these little guys with a big taste are a winner.
Thank you everyone for letting me know it’s worth it to keep on going. Have a great day.