Nostalgia RCPM900 Instructions Et Recettes page 14

PUMPKIN CAKE POPS
• ½ Cup Vegetable
Shortening
• ¼ Cup Butter,
Softened
• ¾ Cup White,
Granulated Sugar
• ½ Cup Brown
Sugar, Packed
• 2 Eggs
• ½ Can (15-oz.)
Solid Pumpkin
• 1½ Cups All-
Purpose Flour
• 1½ Tsp. Ground
Cinnamon
• ½ Tsp. Baking Powder
• ½ Tsp. Baking Soda
• ½ Tsp. Salt
• ½ Tsp. Ground
Nutmeg
• ¼ Tsp. Ground
Allspice
• ¼ Tsp. Ground Ginger
Preheat the '50S-STYLE CAKE POP &
DONUT HOLE MAKER as directed.
In a large mixing bowl, cream shortening, butter and sugars.
Add eggs, one at a time, beating well after each addition.
Beat in pumpkin.
Combine the flour, cinnamon, baking powder,
baking soda, salt, nutmeg, allspice and ginger; add
to the creamed mixture just until combined.
Carefully pour mixture into pastry wells.
Close the Lid and cook for 3-7 minutes,
or until light golden brown.
Open Lid with a pot holder or oven mitt.
Remove each cake ball with wooden or plastic
spoon. Place on plate and allow to cool.
Once cool, frost or decorate as desired. Dip bamboo sticks
into frosting and insert into cake ball to make cake pops.
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