Pumpkin Cake Pops

Name: Pumpkin Cake Pops
Ingredients: 150 g marzipan, grated; 75 g butter. softened; 150 g caster sugar; 6 medium eggs; 150 g soured cream; 100 g self-raising flour; 50 g ground almonds; 1 tsp baking powder; 125 g full-fat soft cheese; 3 tbsp icing sugar, sifted; None None orange food colouring paste; 1 None tube chocolate flavour writing icing; None None you will also need 32 cake pop sticks

13 ingredients

3 steps

Ingredients

150 g marzipan, grated
75 g butter. softened
150 g caster sugar
6 medium eggs
150 g soured cream
100 g self-raising flour
50 g ground almonds
1 tsp baking powder
125 g full-fat soft cheese
3 tbsp icing sugar, sifted
None None orange food colouring paste
1 None tube chocolate flavour writing icing
None None you will also need 32 cake pop sticks

Directions

1

Preheat oven to 350°F. Lightly grease a 24-cup silicone mini muffin tray.
2

Beat butter, marzipan and sugar until combined. Gradually beat in eggs and sour cream. Fold in flour, ground almonds and baking powder. Divide 3/4 of batter between muffin recesses and bake for 15-20 mins, until golden. Let cool in pan for 5 mins then turn out onto a wire rack to cool completely. Clean muffin tray, re-grease and cook remaining batter.
3

Meanwhile, to make the frosting, beat cream cheese and powdered sugar together until smooth. Tint a deep orange color with food coloring. Insert a cake pop stick into each cupcake. Cover with frosting. Use the writing icing to draw eyes, a nose and a mouth.