Pumpkin Cake Pops
- 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
- Preheat oven to 350u0b0F. Lightly grease a 24-cup silicone mini muffin tray.
- 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.
- 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.
butter, caster sugar, eggs, soured cream, flour, ground almonds, baking powder, fullfat soft cheese, icing sugar, orange food colouring paste, writing icing, will
Taken from recipes-plus.com/api/v2.0/recipes/31062 (may not work)