Gingerbread Thimble Cake
Mini gingerbread cake topped with creamy pumpkin yogurt mousse
Ingredients
Gingerbread Thimble Cakes
- 1 1/4 C water cool
- 3 oz molasses
- 2 1/2 tsp ground ginger
- 1 3/4 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 16 oz yellow cake mix
Pumpkin Yogurt Mousse
- 6 oz yogurt low-fat vanilla
- 6 oz whipped topping thawed
- 1 1/8 tsp pumpkin pie spice
- 2-3 oz pumpkin pureed, canned
Instructions
Gingerbread Thimble Cakes
- Preheat conventional oven to 325 F (or convection oven to 300 F).
- In mixer bowl, place half of the water. Add all of the molasses, ginger, cinnamon, nutmeg and cloves. Add cake mix. Using paddle attachment, mix on medium speed 2 minutes. Reduce speed to low.
- Gradually add remaining water. Stop mixer. Scrape bowl and paddle. Mix on low speed 2 minutes. Do not overmix.
- Using a standard mini muffin pan, spray pan lightly with cooking spray. Portion batter into muffin pan.
- Coat 1 sheet parchment with cooking spray. Place, coated side down, on top of filled muffin pan. Place full sheet pan on top of parchment, so tops of thimble cakes will remain flat while baking.
- Bake until wooden pick inserted in centers comes out clean, 15 to 18 minutes
- Cool 10 minutes. Remove from pans. Place upside down on racks. Cool completely.
Pumpkin Yogurt Mousse
- In mixer bowl, combine yogurt, topping base and spice. Using whisk attachment, beat on high speed until stiff, 2-3 minutes.
- Whisk pumpkin until smooth. Gently fold pumpkin into yogurt mixture.
- Using pastry bag fitted with large star tip, pipe 2 tbl Pumpkin Mousse Filling on each cooled thimble cake.
Nutrition
Calories: 130kcalCarbohydrates: 20gProtein: 1gFat: 4.5gSaturated Fat: 3.5gSodium: 135mgSugar: 13g
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.