These fall-inspired desserts are a perfect on-the-go treat.
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Pumpkin Spice Cake Pops
What You'll Need:
Makes 3 Dozen Pops
For the Cake:
- 1 stick (113 g.) organic butter, softened
- 113 g. organic sugar
- 57 g. organic dark brown sugar
- 1 tsp. organic vanilla extract
- 85 g. organic pumpkin
- 2 organic large eggs eggs
- ½ cup organic milk
- 198 g. all natural cake flour
- 1½ tsp. organic cinnamon
- 1 tsp. organic ginger
- 1 tsp. organic cloves
- ½ tsp. organic nutmeg
- ½ tsp. baking powder
- ½ tsp. sea salt
For the Frosting:
- 1 stick (113 g.) organic butter, softened
- 227 g. organic powdered sugar, sifted
- 1 tsp. organic vanilla extract
- 1-2 tsp. organic milk
For the Coating:
- 567 g. (20 oz.) organic white chocolate, chopped
- 4 tsp. ColorKitchen Orange Dye (2 packets)
- 142 g. (5 oz.) organic white chocolate, chopped
- 2 tsp. ColorKitchen Green Dye (1 packet)
Directions
Step 1:
Preheat oven to 350 degrees. In the bowl of your stand mixer fitted with
paddle attachment, add the butter, sugar, dark brown sugar and vanilla
extract. Mix on low until combined and there are no butter chunks. Add
the eggs and pumpkin and mix just slightly.
Step 2:
In a separate bowl, add the cake flour, cinnamon, ginger, cloves,
nutmeg, baking powder and sea salt and whisk together. Add the milk and
flour mixture to the mixing bowl and mix on low until combined into a
smooth batter. You can bake the cakes in either cupcake pans or in cake
pans, whichever you choose. It doesn't matter because you're going to
crush it all up later anyways! If using cupcake pans, line them and fill
three-quarters full. If using cake pans, use three 6" pans and line
them with parchment paper.
Step 3:
Bake for 17 minutes or until a wooden
pick inserted in center comes out clean. Once the cakes have cooled,
remove from pans or cupcake liners and crush with your hands into a
large bowl. In the bowl of your stand mixer fitted with paddle
attachment, start the frosting. Add the butter, powdered sugar, vanilla
extract and milk. Dump the frosting into the bowl with the cake and
crush together with your hands. You don't want to do this in a mixer
because it will over mix. Once the frosting and cake is fully combined,
form cake balls and place on a baking sheet with parchment paper. Place
the baking sheet in the freezer.
Step 4:
In a
double boiler, melt the 567 g. white chocolate. Dip the ends of the
sticks into the white chocolate, then stick into the cake balls. Place
back in the freezer for 5-10 minutes. This will keep the stick from
coming out when you dip the cake pops. Add the orange dye to the white
chocolate and stir to combine completely. Remove cake pops from freezer
and coat in orange chocolate. Place back on parchment paper. Once all
the cake pops are covered in orange chocolate, place them back in the
freezer.
Step 5:
In a double boiler, melt the
remaining white chocolate. Once completely melted, add the green dye and
stir to combine completely. Using a spatula or even a spoon, drizzle
the green chocolate over the cake pops. Store in the fridge.
Photos + Recipes courtesy of Mimi's Cookie Bar. |