Pumpkin Cake Pops

• 5 1/2 tablespoons butter . softened
• 5 1/4 ounces marzipan grated
• 3/4 cup granulated sugar
• 6 eggs
• 2/3 cup sour cream
• 3/4 cup self rising flour
• 1/2 cup ground almonds
• 1 teaspoon baking powder
• 4 1/2 ounces full fat cream cheese
• 3 tablespoons powdered sugar sifted
• orange food coloring
• 32 cake pop sticks
• icing black writing

1. Preheat oven to 350u0b0F. 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.

butter, sugar, eggs, sour cream, flour, ground almonds, baking powder, cream cheese, powdered sugar, orange food coloring, cake, icing black writing

Taken from www.yummly.com/recipe/Pumpkin-Cake-Pops-1398619 (may not work)