Halloween Spiced Pumpkin Rum Cake Pops
Halloween Spiced Pumpkin Rum Cake Pops
Dipped in Chocolate
Autumn is here and with it the cravings for seasonal foods. Today the Chocolate Goddess was inspired by the cool crisp northeast weather to make spiced pumpkin cake pops with a splash of rum for grownups. These tasty sweet treats mark the perfect ending to Halloween Meal, Halloween Party or Thanksgiving Meal. It is a dessert that pleases both the Chocolate Goddess for it chocolate coating and The Goddess on the Go for ease in preparation.
Happy Baking!
And Remember
Always Stay in Touch with Your Inner Goddess!
Cake Pops Ingredients
1 box Duncan Hines® cake mix (This brand is a must)
1 box Vanilla Instant Pudding
2 Large Eggs (lightly whisked)
½ cup Libby’s ®Pumpkin
¾ cup Whole Milk
1/3 cup Vegetable Oil
1 ½ Tablespoons of Dark Rum
2 teaspoons Rum or Rum Extract
Candy Coating
1 pound Pure Milk Chocolate or Milk Chocolate Candy Melt for Dipping
1 pound Orange Colored Candy Melt
Cream Cheese Frosting for Dipping or Decorating Ingredients
1 - 8 ounce package of Cream Cheese
1/2 stick (4 tablespoons) of Unsalted Butter
1 package Confectioner’s Sugar
1 ½ teaspoons Pure Vanilla Extract
Cinnamon to taste.
60 - 4 inch long lollipop sticks
Copper luster Dust
Babycakes Cake Pop Maker
Cookie sheets lined with parchment to further cool the cake balls.
Styrofoam blocks to hold the cake pops once they are dipped.
Makes 60 pops
Cake Pops Baking Directions
Mix cake mix, pudding, eggs, pumpkin, milk, oil, rum and rum extract.
Plug in Babycakes cake pop maker to preheat until green ready light turns on.
Fill wells to about a sixteenth of an inch below the top. Cover making sure latch is closed.
Bake 3 – 3 ½ minutes.
Cool in stand for a few minutes, transfer to plate and repeat until all the batter is used up. Cool at room temperature on parchment.
Candy Melt Directions
When fully cool, freeze cake balls for 15 minutes or refrigerate for a couple hours. Remove and let stand at room temperature as you are preparing candy melt.
Place 16 ounces of chocolate and orange candy melt in two small Pyrex bowls. Candy melt is easier to work with than real chocolate. When using candy melt, add 2 heaping teaspoons of Crisco per 16 ounces.
Microwave at 50% power for 30 second intervals stirring until all but little pieces candy melt remain. (Never let your candy melt completely and never make it hot to the touch, it needs to be only slightly warm.) Stir until all the bits are completely dissolved.
Dip lollipop sticks in about ¾ of an inch into candy melt color you are using first. Insert into cake balls. Stick the dipped cake pop into Styrofoam blocks and let candy melt firm up.
Make some cake pops all orange and when they are dry brush them with a light coating of copper luster dust
Before highlighting with opposite color, you may need to briefly microwave the chocolate and orange candy melt again, always at 50% power for 30 second intervals. Cool again.
Cream Cheese Frosting for Decorating or Dipping Directions
Bring cream cheese and butter to room temperature.
Beat together until creamy.
Add vanilla and confectioner’s sugar.
Add cinnamon slowly if desired until you achieve desired taste.
Extra Cream Cheese Frosting can be used for dipping.
For a special seasonal serving centerpiece, drill holes in a pumpkin and insert cake pops.
