Step by step...
I started by making the gingerbread biscuit middle of the truffles. I made a few more than I needed as this was an idea I invented, but it's better to make too many than too little so I'll give you the amounts I used. To start, I whizzed up ginger biscuits in a food processor.
I melted butter and mixed it into the biscuit crumbs.
I grabbed bits of the the mixture and rolled them into small balls, about the size of a blueberry. Then I placed them onto a lined baking tray. I then put them in the freezer for 3 hours.
To make the cakes I used Two Chicks new product - free range whole egg. You may have seen their liquid egg white before, which is super convenient for making meringues without having to worry about what to do with the leftover egg yolks. Now they've also released this one which includes the yolks, so you can bake with it, or make omelettes and quiches for example. I found it very useful for recipes where you want to change the quantities, you can't halve an actual egg, but with this product you can!
To make the cakes I started by mixing together vegetable oil, Two Chicks liquid whole egg, caster sugar and vanilla extract.
I then added plain flour, cinnamon, mixed spice, and baking powder and mixed in. Finally I folded in pumpkin puree.
I put the batter into 12 cupcake cases to bake them. It doesn't really matter how you bake the mixture, but I find cupcakes quick to cook and to cool.
I baked them on 180C/350F/Gas Mark 4 for 20 minutes. I left them to cool fully.
When the cake was cool I crumbed it in the food processor.
Depending on how much your cake weighs, you need half the amount of full fat cream cheese. Mine weighed 700g so I used 350g cream cheese, I mixed it all together.
I got the ginger biscuit balls out of the freezer, grabbed some pumpkin cake mixture and made a patty. I placed a ginger biscuit ball in the middle.
To cover the cake truffles I used Renshaw Colour Melts in white. I simply dipped the cake truffles in and then set them onto baking paper. The chocolate sets really quickly because they are so cold from the freezer. You can also use white chocolate to cover them, but it creates a more yellowish appearance. To paint on the ghost eyes and mouth I melted a few blocks of dark chocolate and painted them on with a small paintbrush. I also painted 'Boo!' on a few of them too.
Can you make pumpkin puree from scratch?
Yes! If you can't get hold of the canned version (the two brands I known of are Libbys and Baking Buddy) then you can make pumpkin puree from scratch. A 2kg pumpkin will give you roughly 675g pumpkin puree. The good news is, if you have too much you can freeze pumpkin puree. What you need to do is slice up the pumpkin, deseed it and scoop out the flesh. You can either roast or steam the pieces until soft - use a knife to check tenderness. Allow the pumpkin to cool. Remove the flesh from the skin and then use a blender to puree the flesh. You now have pumpkin puree!
I was so pleased with the reaction I got for these Gingerbread & Pumpkin Cake Truffles! There were 'wows' all round, and they all disappeared in less than an hour. Even people who weren't convinced about pumpkin were loving them. It was such a great feeling. The pumpkin and ginger flavours went together perfectly. Let me know if you make these and what you think!
Recommended equipment & ingredients*
|Baking trays||Mixing bowls||Cupcake tin|
|Kitchen scales||Food processor||Pumpkin puree|
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More pumpkin recipes...
|Easy Pumpkin Traybake||Pumpkin Pie||Pumpkin Scones||Pumpkin Cheesecake Chocolate Brownies|
|Pumpkin Spiced Baked Donuts||Pumpkin Cupcakes||Pumpkin Pie Cheesecake (No Bake)||Pumpkin Loaf Cake|
For the gingerbread biscuit centre
- 200 g Ginger biscuits
- 75 g Butter
For the pumpkin cake
- 115 ml Vegetable oil
- 90 ml Liquid whole egg (or beaten eggs)
- 200 g Caster sugar
- 1 tsp Vanilla extract
- 225 g Plain flour
- 3 tsp Cinnamon
- 1 tsp Mixed spice
- 200 g Pumpkin puree
- 350 g Cream cheese
For the decoration
- 300 g Renshaw Colour Melts in White or white chocolate
- 6 squares Dark chocolate
- Start by making the gingerbread biscuit middle of the truffles. Whizz up the ginger biscuits in a food processor
- Melt the butter and mix it into the biscuit crumbs
- Take bits of the mixture and roll them into small balls, about the size of a blueberry. Place them onto a lined baking tray and put them in the freezer for 3 hours
- Then make the cakes. Mix together the vegetable oil, liquid whole egg, caster sugar and vanilla extract
- Then add the flour, cinnamon, mixed spice and baking powder. Finally fold in the pumpkin puree
- Put the batter into 12 cupcake cases and bake them on 180C/350F/Gas Mark 4 for 20 minutes. Leave them to cool fully. When the cake is cool, crumb it in the food processor
- Depending on how much your cake weighs, you need half the amount of full fat cream cheese. Mine weighed 700g so I used 350g cream cheese. Mix the cake crumbs and cream cheese together
- Get the ginger biscuit balls out of the freezer, grab some pumpkin cake mixture and make a patty. Place a ginger biscuit ball in the middle then wrap the cake mixture around the biscuit and roll the whole thing into a ball
- Once all of the cake is used up, put the cake truffles into the freezer for another 3 hours, or until frozen fully
- Melt the white chocolate, dip the cake truffles into it and then set them onto baking paper. Melt the dark chocolate and paint designs on with a small paintbrush
Pumpkin cupcakes recipe adapted from Marie Claire. I was sent the Two Chicks liquid egg for free, all opinions are my own.