Comments on: Baby cakes: Just a few sweet bites

By: Cheryl King

Cheryl King — Tue, 04 Nov 2008 23:31:29 +0000

I tried the recipe this weekend—baked in a mini bundt pan. They were so good. We couldn’t resist eating them hot out of the oven. In fact, as much as I love icing especially any icing with cream cheese in it, I have to say I like the cakes better with out the icing. It just seemed to overpower the taste of the cake. I think the next time I will just glaze them. I also wonder if you could bake them with a streusel topping for a different taste?

I enjoy the blog and the great recipes. I have used KAF for years, but I think that I need to find another source. I’ve always used the local Kroger store but lately they have not carried unbleached white flour.

By: Heather

Heather — Tue, 04 Nov 2008 00:57:37 +0000

Actually, “See Jesus” Cupcakes was my suggestion for renaming this “Pumpkin Mini Cakes” recipe:) Never thought I’d suggest it for something that wasn’t chocolate, but these are amazing!

Well… glad you like them, Heather. Enthusiasm is a good thing! PJH

By: Patty White

Patty White — Sun, 02 Nov 2008 21:39:03 +0000

Hi
I purchase your mini cheese cake pan last year and am always looking for recipes to use in it so I’ll try this. Any other suggestions?
thanks!

Yes, try our Caramel Chocolate Seduction, and out Mini Cheesecakes, both of which you’ll find online at kingarthurflour.com/recipes. Enjoy! PJH

By: Heather

Heather — Sun, 02 Nov 2008 04:18:52 +0000

These cupcakes are a transforming experience! Thank you! Two suggestions:

1) Maybe I just had a really wet can of pumpkin puree, but it seemed like the appropriate baking time for a standard muffin tin was closer to 30 minutes - at 20 it was more like pudding.
2) How about “See Jesus” Cupcakes? Just a suggestion:)

We are glad you checked the muffin centers to make sure your product was cooked through. Thanks for the tips about cooking time, this will remind others to check before taking the muffins out of the oven.
We have not heard about your other recipe suggestion! Irene from King Arthur Flour

By: Karen

Karen — Thu, 30 Oct 2008 01:28:34 +0000

Would this cake work in the mini bundt pans (not the muffins, but the ones with the hole in the middle) or it too tender?

No, they’re not that delicate; they should be fine. Go for it! PJH

By: Kim

Kim — Mon, 27 Oct 2008 18:44:07 +0000

I made these over the weekend. They were great. The icing was fantastic. The recipe was so easy too.

By: Janice

Janice — Sat, 25 Oct 2008 22:13:45 +0000

Is that brown sugar in the first picture of the recipe above - with the eggs, oil, pumpkin, etc ? The recipe doesn’t specify brown sugar, but it would be yummier with the molasses taste!

Gosh, sure looks like brown sugar, doesn’t it? I might have used a combination; I’ll go back and check it. Stay tuned - and thanks for alerting me. PJH

By: Karen

Karen — Sat, 25 Oct 2008 15:52:29 +0000

I like to use whole wheat flour as often as possible in recipes - would this recipe work out well if I used 1/2 whole wheat and half unbleached all purpose white flour? Sure, that should make a very tasty treat! Tara @The Baker’s Hotline

By: Cathie

Cathie — Fri, 24 Oct 2008 17:49:04 +0000

Hey Jen, if you bake butternut squash really well, it purees with a spoon and has exactly the same texture as pumpkin. I tried it last night in pumpkin bread and it has a lighter, fresher flavor than canned pumpkin but is so close that I don’t think anyone could tell the difference otherwise. Congrats to you on your avalanche of butternuts, btw–the squash bugs got mine this year, doggone it!

By: Mary Corbet

Mary Corbet — Fri, 24 Oct 2008 03:37:20 +0000

Made them - they turned out great. The icing and the ginger “make” these little cakes. Be generous with the ginger!!

I agree - don’t you love crystallized ginger? Such a contradiction - sweet, hot, chewy, crunchy… PJH