Monday, January 28, 2013

Pumpkin Football Cakes

 This recipe came from the October 1012 Better Homes and Gardens. Even though I have a hard copy of it, BH&G won't let you just go to their website and get it. I understand their reasoning, but it just means I have to type it in. (Luckily someone else had already done that and I could just copy and paste.) I thought these would be perfect for this weekend's big game.

It calls for an egg-shaped pan. When I went to find one, I found out there is actually a football-shaped cupcake pan, so I ordered that. But the egg appears to work better. The football pan has the laces on the bottom instead of the domed top, so you don't get to see them. The recipe calls for splitting them and adding frosting, which I thought was unnecessary. The recipe is a nice moist cupcake with plenty of sugar without the frosting. But here is a warning: If you do frost these wait right before serving. The pumpkin makes these so moist that the frosting almost immediately dissolves.

Pumpkin Football Cakes
Prep: 30 min
Bake: 20 min
Recipe from Better Homes and Gardens


2 cups all-purpose flour
2 teaspoons ground cinnamon
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
4 eggs, lightly beaten
1 15-ounce can pumpkin
2/3 cup packed brown sugar
2/3 cup granulated sugar
1/3 cup vegetable oil

1/3 cup butter, softened
3 1/2 – 4 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla


1. Preheat oven to 350°. Lightly grease twelve 5-ounce egg-shaped muffin cups; set aside.

2. In a medium bowl stir together flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves. In a large bowl combine eggs, pumpkin, brown sugar, granulated sugar, and vegetable oil; whisk until smooth. Add flour mixture to pumpkin mixture, one-third at a time, stirring just until combined after each addition. Spoon a scant 1/4 cup batter into each prepared muffin cup, filling each about half full*.

3. Bake 20 to 22 minutes or until tops spring back when lightly touched. Remove from pans. Cool completely on wire rack. Split cakes horizontally. If necessary, trim tops of cakes so they will sit flat when inverted.

4. For Buttercream Frosting, in a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 1/2 cups of the powdered sugar, beating well. Beat in milk and vanilla. Gradually beat in enough of the remaining powder sugar to reach desired consistency.

5. Spread frosting over one cake half; top with remaining half. Pipe “laces” on top. Repeat with remaining cakes. Makes 12 cakes.

6. *Use any remaining batter to make cupcakes. Line 2 1/2-inch muffin cups with paper bake cups. Fill two-thirds full with batter. Bake in a 350 degrees F oven for 15 minutes or until a wooden pick inserted in center comes out clean.

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