{Monthly Sweet Tooth} Pumpkin and apple mini cakes

Happy first of November! It's a beautiful day here in Cape Town, what a great start to the month! So today I have another Sweet Tooth recipe for you and let me assure you that this recipe is one of the easiest recipes ever! I had fun styling this shoot, taking inspiration from Halloween and all the Fall hues I keep seeing on all of the Northern Hemisphere blogs. I incorporated black and orange and couldn't resist adding a few poppies!

Pumpkin and apple cakes with cream cheese icing
1c cake flour
120ml melted butter (about 150g of butter)
1c cooked and pureed pumpkin
1c caster sugar
1 green apple, peeled and grated
2,5ml bicarbonate of soda
5ml baking powder
pinch of salt
5ml grated ginger
2 eggs
80g ground almonds

Icing
50g butter
50g cream cheese
juice of half a lemon
100g icing sugar

* For the cake mixture, place all the ingredients in a bowl and blend until well mixed. 

* Spoon mixture into a well greased muffin tray, only filling half way.

* Quantity will depend on size of muffin tray, I got out 18 heart shaped cakes.
* Bake in pre-heated oven at 180˚C for about 20 minutes or until golden.
* Remove from oven and allow to cool.

* For the icing, beat together the butter, sugar and lemon juice and then fold the cream cheese into this mixture and then ice cakes generously once they have cooled.

And then enjoy, these deliciously tasty, spicy cakes will have your guests begging for more!

Photography: by me
Black and cream bottles available at Pezula Interiors