Mini Pumpkin Bundt Cakes | Tate and Lyle Sugars
www.wearetateandlylesugars.com
The staple taste of Autumn, these mini bundt cakes are a warming pumpkin treat in the colder months with a sweet glaze and soft cake texture to brighten up even the gloomiest of afternoons.
Ingredients
- 225 g Self raising flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground nutmeg
- 1/4 tsp Ground ginger
- 1/4 tsp Cloves
- 1/4 tsp Salt
- 100 g Butter
- 175 g Fairtrade Tate & Lyle Golden Caster Sugar
- 2 Large eggs
- 225 g Pumpkin puree
- 120 ml Milk
- 1 tsp Vanilla extract
- 100 g Fairtrade Tate & Lyle Icing Sugar
- 2-3 tbsp Milk
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