Gingerbread Thimble Cake
Mini gingerbread cake topped with creamy pumpkin yogurt mousse
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Gingerbread Thimble Cake
Mini gingerbread cake topped with creamy pumpkin yogurt mousse
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| Servings |
| 24servings |
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Ingredients
Gingerbread Thimble Cakes
- 1 1/4C watercool
- 3oz molasses
- 2 1/2tsp ground ginger
- 1 3/4tsp cinnamon
- 1/2tsp nutmeg
- 1/4tsp ground cloves
- 16oz yellow cake mix
Pumpkin Yogurt Mousse
- 6oz yogurtlow-fat vanilla
- 6oz whipped toppingthawed
- 1 1/8 tsp pumpkin pie spice
- 2-3oz pumpkinpureed, 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.