🍽️ Spooky Halloween Cake Pops

Name: Spooky Halloween Cake Pops
Total time: 30 min
Yield: 4 servings
Ingredients: 140 g soft butter; 100 g coconut blossom sugar; 2 eggs; 1 pinch salt; 100 g spelt flour Type 1050; 50 g ground nuts (e.g. walnuts, hazelnuts, almonds, macadamia nuts); 1 knife tip baking powder; 5 tbsp buttermilk; 80 g cream cheese; 200 g white chocolate; colorful food coloring (orange, green and black); 1 tbsp chocolate sprinkles (made from dark chocolate); 1 licorice string

188 kcal · 30 min · 4 servings

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Ingredients

140 g soft butter
100 g coconut blossom sugar
2 eggs
1 pinch salt
100 g spelt flour Type 1050
50 g ground nuts (e.g. walnuts, hazelnuts, almonds, macadamia nuts)
1 knife tip baking powder
5 tbsp buttermilk
80 g cream cheese
200 g white chocolate
colorful food coloring (orange, green and black)
1 tbsp chocolate sprinkles (made from dark chocolate)
1 licorice string

Instructions

1. Beat 80 grams of butter with 80 grams of coconut blossom sugar in a bowl until the mixture is creamy and airy.
2. Add the eggs and a pinch of salt to the butter mixture gradually, stirring well after each addition.
3. Mix the flour, nuts, and baking powder in a separate container.
4. Alternate when incorporating: Add the flour mixture and the buttermilk to the egg-butter cream in turns.
5. Stir the mixture until smooth, ensuring no lumps remain.
6. Pour the batter into a 24 cm springform pan lined with baking paper and smooth the top surface.
7. Bake the cake in a preheated oven at 180°C conventional heat (160°C fan-assisted or gas mark 2-3) for about 25 minutes.
8. Remove the cake from the oven and let it cool completely.
9. Crumble the cooled cake into a large bowl.
10. Beat the remaining butter with the remaining coconut blossom sugar until creamy.
11. Mix the butter-sugar mixture thoroughly with the cream cheese.
12. Knead the cake crumbs into this cream until a uniform, moldable dough forms.
13. Shape the mixture into small balls.
14. Place the balls in the refrigerator, covered, for about 1 hour.
15. Coarsely chop the chocolate and melt it over a bowl of hot (but not boiling) water.
16. Let the melted chocolate cool slightly.
17. Divide the chocolate into three portions: keep one white, color one orange, and dye the third with black food coloring.
18. Dip the ends of the lollipop sticks briefly into the white chocolate.
19. Insert the dipped sticks into the cake balls and let the chocolate set.
20. Press grooves into some balls as desired, for example using a wooden stick.
21. Dip these balls into the orange chocolate.
22. Decorate them with green food coloring.
23. Dip some balls for the spiders into the black chocolate.
24. Sprinkle them with chocolate sprinkles.
25. Insert licorice legs into the black balls.
26. Dip other balls for the ghosts into the white chocolate.
27. Let the white balls dry slightly.
28. Paint faces on the ghosts using the black chocolate.
29. Allow everything to dry thoroughly.
30. Stabilize the pops by placing them in an empty egg carton or a drilled branch.

Nutrition per serving

kcal: 188
Protein: 3 g · Fett/Fat: 13 g · Carbs: 16 g