Pumpkin Cake Pops

 

Cake Pops are very ‘cosmopolitan’ at the moment and it’s easy to see why; they’re cute and taste great too. Best of all, Cake Pops really do lend themselves to any occasion, so much so we couldn’t resist making some for Halloween. The hardest part was deciding on whether to make spooky pumpkins or gruesome eyeballs. However, we decided to go with miniature pumpkins in the end so we could try out a pumpkin cake recipe too.  So, onto the recipe. For this you’ll need;

200g plain flour

1 tsp baking powder

1 tsp baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

115 grams unsalted butter

2 medium eggs

200 grams soft brown sugar

3/4 tsp vanilla extract

180g pumpkin puree (You can make from scratch but for ease we picked up a can from Waitrose)

Begin by mixing together the flour, bi-carb, baking powder and salt. In a seperate bowl beat together the softened butter and sugar until fluffy then add in the eggs and vanilla essence. Gradually add the flour mix and pumpkin puree to the wet ingredients bit by bit. Begin with flour, then a bit pf pumpkin puree. Continue these steps until all flour and pumpkin have been incorporated.

Pour your cake mix into a tin and bake on 180 degrees (non-fan) for 55 minutes, or until cooked – y’all know the skewer trick.

Now it get’s tricky. When cooled (and not before!) crumble your cake into a bowl until you have a fine crumb.

Mix up a little frosting (for a frosting recipe see ‘Carrot Cupcakes) and add it to the crumb spoonful by spoonful so you can measure the consistency.

Using your hands, mix in the frosting until you have a sticky mixture that holds and is pliable but not too wet. Be careful not to squeeze too much or it will become dense and doughy.

Grab a little portion of the mixture and roll it into a ball between the palms of your hands. Continue with the entire bowlful until you have balls beginning  to resemble cake pops.

Melt a fraction of the candy melts in a cup. Plunge the end of each cake pop stick into the candy melt then immediately into the each cake pop. Now make sure you refrigerate the cake pops fro a minimum of 20 minutes to allow the candy to adhere the stick to the cake.

When ready, melt the remaining candy melts in the microwave. The taller and narrower the container the better as you can dip as opposed to roll. Take each cake pop and carefully dip into the mixture, twirling the candy all round the cake.

Tap the cake pop gently on the side of the container to allow the excess candy to drop off.

Place your coated cake pops into the fridge to allow the candy to set before decorationg. We were going for scary halloween pumpkins but I could only find yelllow candy melts – so you’ll have to use your imagination…

 

Not bad for a first attempt!

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