Marzipan Pumpkin Petits Fours

Name: Marzipan Pumpkin Petits Fours
Prep time: 10 min
Total time: 40 min
Yield: 30 serving(s)
Ingredients: Vegetable oil cooking spray; 2 c. all-purpose flour; 1 tsp. baking soda; 1 tsp. baking powder; 1 1/2 tsp. Coarse salt; 1 tsp. ground cinnamon; 1 tsp. ground ginger; 1/4 tsp. freshly grated nutmeg; 1 c. packed light-brown sugar; 1 c. granulated sugar; 4 large eggs; 1 can solid-pack pumpkin; 1 tsp. pure vanilla extract; 8 oz. unsalted butter; 16 oz. cream cheese; c. confectioners' sugar; 1/4 tsp. ground cinnamon; 1/4 tsp. ground ginger; 1/2 tsp. pure vanilla extract; 24 oz. White fondant; 24 oz. marzipan; Orange and brown gel-paste food coloring; Chocolate sticks; Antique silk luster dust and orange pearl dust (optional)

Published: Oct 4, 2011

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These mini marzipan pumpkin cakes will keep at room temperature up to 1 day.

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Yields:: 30 serving(s)
Prep Time:: 10 mins
Total Time:: 40 mins

Ingredients

Cakes:

Vegetable oil cooking spray
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. Coarse salt
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. freshly grated nutmeg
1 c. packed light-brown sugar
1 c. granulated sugar
4 large eggs
1 can solid-pack pumpkin
1 tsp. pure vanilla extract
8 oz. unsalted butter

Frosting:

16 oz. cream cheese
c. confectioners' sugar
1/4 tsp. ground cinnamon
1/4 tsp. ground ginger
1/2 tsp. pure vanilla extract

For Assembly:

24 oz. White fondant
24 oz. marzipan
Orange and brown gel-paste food coloring
Chocolate sticks
Antique silk luster dust and orange pearl dust (optional)

Directions

1. Step 1Make the cakes: Preheat oven to 350 degrees. Coat nonstick mini-muffin tins with cooking spray.
2. Step 2Whisk flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg in a medium bowl. Whisk the sugars and eggs in a medium bowl. Whisk in pumpkin and vanilla. Whisk in butter until combined completely. Fold flour mixture into pumpkin mixture until no trace of flour remains (batter may be lumpy).
3. Step 3Scoop batter into tins, filling cups 1/2 full. Bake until testers inserted in the centers come out clean, 14 to 16 minutes. Transfer to wire racks, and let cool. (Cupcakes can be covered and refrigerated up to 2 days.)
4. Step 4Make the frosting: Beat cream cheese, confectioners' sugar, spices, and vanilla with a mixer on medium speed until light and fluffy, about 3 minutes.
5. Step 5Assemble the pumpkins: Cut tops from 2 cupcakes, and reserve bottoms for another use. Using a small offset spatula, spread 1 teaspoon frosting on the cut side of 1 cupcake top. Sandwich with other cupcake top, creating a round pumpkin shape. Spread 2 teaspoons frosting smoothly on sides of cupcake sandwich, and place on a parchment-lined baking sheet. Repeat with remaining cupcakes and frosting. Refrigerate until very firm, at least 3 hours (or overnight).
6. Step 6Knead together equal amounts fondant and marzipan, adding orange or brown food coloring until desired color is reached. (Reserve some fondant and marzipan to make white pumpkins if desired.) Dust a surface lightly with confectioners' sugar, and roll fondant mixture to 1/4-inch thickness. Using a 4 1/2-inch round cutter, cut out circles.
7. Step 7Place 1 pumpkin cake in center of 1 fondant circle. Bring sides of circle over cake, smoothing out folds, and press to enclose. Flip pumpkin over, and using a toothpick, make vertical grooves along sides. Poke a hole on top for a stem, and insert a chocolate stick. Repeat with remaining cakes and fondant. Using a clean, dry pastry brush or paintbrush, brush pumpkins with luster and pearl dusts if desired.