Sweet and Moist Mini Pumpkin Cakes
Craving a simple cake this weekend? Try these delightful Mini Pumpkin Cakes with a Crispy Topping!
Dreaming of a simple, homemade cake for the weekend? Look no further! These Mini Pumpkin Cakes are incredibly easy to make, wonderfully delicious, and feature a satisfyingly crispy topping. They’re perfect for a delightful treat!
Ingredients
- Cake flour 36g
- Pumpkin powder 5g
- Baking powder 2g
- 1 large egg
- Vegetable oil 13g (such as canola or sunflower oil)
- Sugar 35g
- 2 Tbsp warm water
- Chocolate cookies (like digestives or whole wheat cookies) for topping, as needed
- Milk 4-5ml (optional)
Cooking Instructions
Step 1
First, carefully separate the egg into yolk and white. Place the yolk in a small bowl and the white in a clean, larger bowl.
Step 2
In the bowl with the egg yolk, add 1-2 Tbsp of warm water and 10g of sugar. Whisk vigorously with an electric mixer on high speed, or with a spoon, for about 10 seconds. Then, continue mixing for 3 minutes until well combined.
Step 3
Gradually add the 13g of vegetable oil, a little at a time, while continuing to whisk. It’s crucial to add the oil slowly to prevent the foam from collapsing due to its weight. This gradual addition ensures a smooth, airy batter.
Step 4
Mix until the batter reaches a pale yellow color, similar to banana milk. Check the consistency and color at this stage.
Step 5
In the clean bowl with the egg white, add the remaining 10g of sugar in two additions. Whisk using an electric mixer or a spoon for about 3-4 minutes until stiff peaks form. The meringue should hold its shape when you lift the whisk.
Step 6
To the egg yolk mixture, sift in 36g of cake flour, 5g of pumpkin powder (or cocoa powder if you don’t have pumpkin powder), and 2g of baking powder. Gently fold in about 2/3 of the whisked egg whites and 4-5ml of milk. Mix with a spatula until just combined, being careful not to overmix, which can deflate the batter. Fold gently to maintain the airiness.
Step 7
Pour the batter into lightly greased mini cake molds, filling them about 70-80% full. Gently tap the filled molds on the counter 3-5 times to release any large air bubbles from the batter.
Step 8
Place a handful of chocolate cookies into a zip-top bag and crush them into small pieces using a spoon or rolling pin. It’s nice to leave some slightly larger crumbs for texture.
Step 9
Sprinkle the crushed chocolate cookies thinly and evenly over the top of the cake batter. Avoid piling too much on, as it can make the cakes heavy.
Step 10
To ensure the batter bakes properly, gently poke small holes in the surface of the batter with a toothpick. This allows hot air to escape and promotes even baking.
Step 11
Bake in a preheated oven at 170°C (340°F) for about 40 minutes. Keep an eye on the cakes during baking and cover with foil if they start to brown too quickly. The cakes are done when a toothpick inserted into the center comes out clean.
