Spooky Sprinkled Gourmet Cake Pops

October is the first month of the Holiday baking season, and I am so happy that it is finally here! 

 

I've already made two kinds of "Cupcake Pops" this month and they really are quite delicious! Since my first post on the Pumpkin Pie Cupcake Pops, my friends and tweeps have been asking how do I do it?

 

Well, it's not a cakepop maker folks, as many people have inquired about. Check out this video and you will see step by step, just how I do it!

 

Seems easy right? Well, yes it was, but also very time consuming so please be prepared. These spooky sprinkled treats were the perfect surprise for all of my friends I ran into this month while saying my goodbye's in LA and prepping for my drive to Colorado.

 

Please enjoy! I tried to pair the video with some creepy Halloween themed music, but feel free to mute and repeat if you get stuck making your cake pops, or put this on blast to really get you in the Halloween Holiday mood!

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Gingerbread

Dry Ingredients:

• 1 2/3 cups whole wheat flour
• ¾ tsp baking powder
• ¼ tsp baking soda
• 1 ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt

Plus:

• 6 tbsp unsalted butter, cut into 6 pieces
• ½ cup firmly packed dark brown sugar
• 1 large eggs, room temperature
• ½ cup molasses
• ½ cup warm water (to fold in)

 

Directions

 

Preheat oven to 350°F. Lightly grease an 8-inch square glass baking dish with unsalted butter and lightly dust with flour.

 

In a medium sized bowl mix together all dry ingredients with a whisk.

 

In a separate bowl whisk together butter & brown sugar. Beat in one egg at a time until well combined.

 

Slowly stir in flour mixture until well combined. Fold in warm water until mixture is smooth.

 

Spread mixture into baking dish evenly and bake until interested wooden toothpick comes out clean, about 35 minutes.

 

Allow gingerbread to cool completely on wire rack.

 

Frosting

• 4 oz. or half a package of light cream cheese
• 1 tbsp pumpkin puree (more to taste if preferred)
• ½ tsp vanilla bean paste or vanilla extract
• ½ tsp ground cinnamon
• 3 tbsp unsalted butter, cut into 3 pieces
• 2 cups powdered sugar

 

Directions

 

Whisk together all ingredients, minus the powdered sugar. Add in powdered sugar one cup at a time.

 

Let frosting firm & chill in fridge.

 

Cake Pops – makes about 20 -30 depending on size

 

Break up gingerbread into crumbles by hand or with a whisk. Combine frosting and gingerbread crumbles and stir together evenly.

 

Hand form mixture to about the size of a gold ball and set on tray.

 

Melt a bit of chocolate to coat tip of pop stick and stick into the balls about half way.

 

Let set in fridge until chocolate is dry and cake pops are firm.

 

Coat each cake pop carefully in melted chocolate and immediately cover in sprinkles.

 

Set in mini cupcake liner and allow time to chill in fridge.

 

Decorate!

 

Use themed cupcake liners and ribbon for treats to go. They are the perfect treat for friends, family, co-workers, Halloween parties, or just for you!

 

Enjoy!

 

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