Yield: 3 carriages and 15 cupcakes

Mini Pumpkin Spice Cinderella Carriage Cakes #Choctoberfest 2018

Mini Pumpkin Spice Cinderella Carriage Cakes #Choctoberfest 2018

Mini Cinderella Pumpkin Spice Carriage Cakes #Choctoberfest 2018 Author: Kelly@wildflourskitchen.com Serves: 3 medium-sized carriage cakes + 15 - 16 cupcakes

Ingredients

For Cake:

  • 1 boxed spice cake mix
  • 1/3 cup regular sugar
  • 1/3 cup light brown sugar
  • 4 extra-large eggs
  • 1/3 cup melted butter
  • 1/4 cup water
  • 1/3 cup regular thick sour cream
  • 1 (15 oz.) can pumpkin
  • 1 tsp. vanilla
  • 1/2 tsp. pumpkin pie spice
  • 1/2 tsp. cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp. salt

For Frosting:

  • 6 oz. quality white chocolate chips
  • 1 (8 oz.) package cream cheese, soft
  • 1/4 cup butter, soft
  • 1 Tbl. lemon juice
  • 3 cups powdered sugar, sifted (important that you sift so that you don't have lumps!)

Decorative Additions:

  • 1 packet Gold Sprinkle Pop® sprinkles
  • 1 packet white and silver Wedding Mix Sprinkle Pop® sprinkles
  • melted (quality) white chocolate chips
  • silver and gold edible sparkling dust

Instructions

  • Heat oven to 325°F (for dark coated pans.) Grease and flour inside of each fluted bundt cake pan well. Place 15 - 16 paper cupcake liners into muffin pans.
  • In large mixer bowl, beat cake ingredients on low speed until moistened, then on high speed 2 minutes. Pour batter into mini bundt cake pan and cupcake liners. Bake bundt cakes for about 30 minutes or until toothpick inserted in middle of a cake comes out clean. Cool 10 minutes, remove from pan to cooling rack, then cool completely, (at least 30 minutes or longer). When cold, trim bottoms all the way around turning cakes into round pumpkin shapes. Place onto cake stand and place strips of waxed paper underneath bottom edges. **Bake cupcakes at 350º F for 21 - 24 minutes.
  • Fill centers of bundt cakes with candy coated peanut butter candies and some of the sprinkles. Frost flat top side, then place another cake on top, fill that one, too. Frost seam to seal cakes together.
  • Frost outside of cake with frosting. (Thin coat first, chill, then a thicker, nice coat.) Cover and chill.
  • Decorate outside of cake to resemble a carriage using the sprinkles, and make any other decorations that you'd like. (*Wheels, vines with leaves, etc.)
  • For Frosting: Melt 6 oz. of white chocolate chips in the microwave for about 2 minutes, stirring half way through. *Depending on the power of your microwave you may need more or less time. Be sure to watch carefully so that the white chocolate doesn't burn. Cool the white chocolate slightly. Meanwhile combine the rest of the ingredients. Add the melted white chocolate. Beat with a mixer until fluffy.
  • Store cakes and cupcakes covered in refrigerator.