Preheat your fan oven to 160°C or 325°F. Grease your mini bundt cake pans. I used silicone, but recommend using non-silicone ones.
In a medium sized bowl sift and combine flour, baking powder, salt, cinnamon, ginger, nutmeg and cloves. Set aside.
In another bowl, whisk together sugars and egg until lightly pale and fluffy. Add vegetable oil, butternut squash/pumpkin puree, vanilla extract and whisk until everything is combined.
Add the flour and spices mixture to your dry ingredients. Mix together using a whisk just until everything is fully combined.
Using a piping bag or a spoon, divide the batter evenly between pans, filling them ¾ of the way full. Bake for 18-22 minutes or until they are springy on the top. Don't overbake it.
Once they're done, leave them to cool in the pans on a cooling rack for at least 15 minutes before trying to take them out. This depends on a type of cake pan you've used.
Leave them to cool completely before drizzling them with coffee white chocolate ganache.
For the coffee drizzle:
Place heavy cream and good quality white chocolate chips ( or finely chopped white chocolate) in a small bowl and heat it in a microwave for 25-30 seconds. Stir it with a silicone spatula until everything melts.
Add 3 tablespoons of room temperature strong black coffee/espresso and stir everything until combined. Cover it with cling film and leave it to cool in the fridge for an hour, or until it thickens to a pourable consistency that stays on (not like mine)
Not all ovens are the same. I suggest to check the cakes at 18 min mark and then adjust the baking time accordingly. Get to know your oven!
If you still don't own one, I advise you to buy a kitchen scale - they're cheap and easy to use, and always guarantee the same results in baking!
Pumpkin Spice Latte Mini Bundt Cakes https://www.anasbakingchronicles.com/pumpkin-spice-latte-mini-bundt-cakes/ November 25, 2018