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Ghost Squad Pumpkin Maple Spice Cake Truffles (mmmmm spooky!)

HAPPY HALLOWEEN!!!


Been a while but I wanted to share my recipe for Pumpkin Maple Spice Cake Truffles. We have these every year around this time, and I wasn't planning on making them, until last weekend when my kiddo said she wanted them and maybe we can do them the colors of her new book (we read a chapter every night!). The book: GHOST SQUAD by Claribel Ortega!

You've probably heard of this incredible book, but if not, here's the synopsis:


****"Coco meets Stranger Things with a hint of Ghostbusters in this action-packed supernatural fantasy.

For Lucely Luna, ghosts are more than just the family business.


Shortly before Halloween, Lucely and her best friend, Syd, cast a spell that accidentally awakens malicious spirits, wreaking havoc throughout St. Augustine. Together, they must join forces with Syd's witch grandmother, Babette, and her tubby tabby, Chunk, to fight the haunting head-on and reverse the curse to save the town and Lucely's firefly spirits before it's too late.


With the family dynamics of Coco and action-packed adventure of Ghostbusters, Claribel A. Ortega delivers both a thrillingly spooky and delightfully sweet debut novel." ****


Sounds amazing right?!: grab it here or visit the Claribel's website where there are more options here.


NOW ONTO THE CAKE TRUFFLES!!!

Pumpkin Maple Cake Truffles

Pumpkin Spice Cake:

  • 1 3/4 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground ginger

  • 1 teaspoon kosher salt

  • 1/8 teaspoon ground allspice

  • 1/8 teaspoon ground cardamom

  • 1/8 teaspoon ground nutmeg

  • ⅛ teaspoon ground cloves

  • 2 large eggs, room temperature

  • 1 cup (packed) brown sugar

  • 1 cup canned pure pumpkin

  • 113 gr. OR 8 Tablespoons OR 1/2 cup melted butter, slightly cooled

How to make the cake:

  1. Preheat oven to 350°

  2. Lightly coat an 8x8" baking dish with nonstick spray

  3. Whisk flour, baking powder, cinnamon, ginger, cardamom, salt, allspice, nutmeg, and cloves in a large bowl.

  4. Whisk eggs, pumpkin, brown sugar, and butter in another large bowl until smooth.

  5. Mix in dry ingredients.

  6. Scrape batter into prepared baking dish; smooth top.

  7. Bake cake until edges begin to pull away from sides of dish and a tester inserted into the center comes out clean, 30–35 minutes.

  8. Let cool completely.

  9. Knead with hands till cake crumbles evenly.

Maple milk:

  • 1 1/2cups powdered sugar

  • 3 Tablespoons maple syrup

  • ¼ cup milk of your choice

How to make:

  1. Whisk all ingredients together

  2. Add to cake crumbles with rubber spatula until combined!

  3. Scoop using 1-2 Tablespoon ice cream scoop

  4. Roll into truffles and let cool!

White Chocolate Coating:

  • 200 grams white chocolate

  • Food coloring if desired

  • 1 cup rainbow sprinkles

How to make:

  1. Melt white chocolate over double boiler (ovenproof bowl over low boiling water)

  2. Roll cake truffles in white chocolate and quickly roll into rainbow sprinkles

  3. Let cool and enjoy!!










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