Marzipan Pumpkin Petits Fours
Mini-kurpitsakakkuja peitetään maustetulla kerma-juustolla ja fondantilla näiden makeiden pikkuleipien päälle.
Lähde: Martha Stewart Living, lokakuu 2008
Kokonaisaika
prep
tuotto
Mini-kurpitsakakkuja peitetään maustetulla kerma-juustolla ja fondantilla näiden makeiden pikkuleipien päälle.
Lähde: Martha Stewart Living, lokakuu 2008
prep
tuotto
Ronald
27.04.2023 @ 16:54
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:
Mini pumpkin cakes are covered with spiced cream cheese and fondant on top of these sweet treats. Source: Martha Stewart Living, October 2008 40 min 10 min Makes 30 pumpkins Total time prep yield ingredients Cakes Vegetable oil, cooking spray 2 cups flour 1 tsp baking powder 1 tsp baking soda 1 1/2 tsp coarse salt 1 tsp ground cinnamon 1 tsp ground ginger 1/4 tsp freshly grated nutmeg 1 packed cup light brown sugar 1 cup granulated sugar 4 large eggs, room temperature 1 can (15 ounces) solid-pack pumpkin 1 tsp pure vanilla extract 8 ounces unsalted butter (2 sticks), melted and cooled Chilled 16 ounces cream cheese, softened 1/3 cup confectioners sugar, plus more for dusting 1/4 tsp ground cinnamon 1/4 tsp ground ginger 1/2 tsp pure vanilla extract For assembly 24 ounces white fondant 24 ounces marzipan Orange and brown gel-paste food coloring, for decorating Chocolate sticks, cut into 1-inch pieces, for decoration Antique silk luster dust and orange pearl dust, for decorating, optional instructions 1. Make the cakes: Preheat oven to 350 degrees. Coat nonstick mini-muffin tins with cooking spray. 2. Whisk together flour, baking powder, salt, cinnamon, ginger, and nutmeg in a medium bowl. Shake sugars and eggs in a medium bowl. Beat in pumpkin and vanilla. Beat in butter until completely combined. Fold flour mixture into pumpkin mixture until no lumps remain (batter may be lumpy). 3. Spoon batter into tins, filling cups halfway. Bake until testers inserted into centers come out clean, 14 to 16 minutes. Transfer to wire racks and let cool. (Cupcakes can be covered and refrigerated for up to 2 days.) 4. Make frosting: Beat cream cheese, confectioners sugar, spices, and vanilla with a mixer on medium speed until light and fluffy, about 3 minutes. 5. Assemble pumpkins: Cut tops off 2 cupcakes in a pumpkin shape and reserve bottoms for another use. Using a small offset spatula, spread 1 teaspoon frosting on cut side of 1