Pumpkin Cake Balls

As hard as I try, things don't always work out the way I plan. These cake balls are a prime example. They actually started as pumpkin cupcakes. Unfortunately, they were quite a bit too moist. But, I hate throwing away food, especially gluten free baked goods. What do you do with cake or cupcake that is either too dry or too moist? Make cake balls, of course. (In case you are wondering, you can also make cake balls with perfectly good cake.)

My husband and I thought white chocolate coating would work best with pumpkin. However, when my daughter and I went to the store to get the white chocolate, they only had one bag of white chocolate. Our other options were pink candy coating, milk chocolate or dark chocolate. We discussed the confusion that we would cause by putting pink with pumpkin, so we eventually decided to buy the milk chocolate.

The funny thing is that I didn't think that the milk chocolate would be very good, but my son actually preferred the milk chocolate over the white chocolate. It just goes to show you, that it pays to experiment, because you never know what people will like - everybody has different tastes.

Ingredients:
Cupcakes (This recipe has been adjusted to reduce the moisture.)
1 cup Unsalted Butter, room temperature
1 3/4 cups Sugar
3 Large Eggs, room temperature
1 cup Soy Flour
1/2 cup Tapioca Starch/Flour
1/2 cup Potato Starch
1 teaspoon Xanthum Gum
1 1/2 teaspoons Cinnamon
1 teaspoon Baking Soda
1 teaspoon Pure Vanilla Extract
1/2 teaspoon Salt
1/4 teaspoon Nutmeg
2 cups Pumpkin Puree

Frosting
1 cup Unsalted Butter, room temperature
2 cups Powdered Sugar
2 teaspoons Pure Vanilla Extract

Coating
2-3 bags of Wilton Candy Coating (white and milk chocolate)
2 teaspoons of Vegetable Oil per bag

Directions:
In Kitchen Aid mixer bowl with whisk attachment, beat butter until fluffy.

Add sugar and beat until well blended.

Add eggs one at a time blending for approximately one minute after each addition.

Add vanilla.

Preheat oven to 350° F.

In a separate bowl, whisk together soy flour, tapioca starch, potato starch, xanthum gum, cinnamon, baking soda, salt and nutmeg.

Add dry ingredients to wet ingredients and blend until mix completely.

Add pumpkin and blend until mixed.

Scoop into lined muffin tins.

Bake for 20 minutes or until toothpick inserted in center comes out clean.

Cool completely on cooling racks.

Crumble cupcakes into a large bowl.

Prepare frosting - mix all ingredients in KitchenAid mixer bowl with whisk attachment.

Add frosting and mix well.

Use small scoop to scoop cake mixture into your hand. Roll into a ball and place on parchment/wax paper lined cookie sheet.

Freeze cake balls for at least 1 hour and up to overnight. If you want, you can place them in a zip-top bag and keep them for up to six months. (They are actually really good frozen as a little snack, so I doubt they would last that long.)

Melt chocolate and vegetable oil in microwave in 30 second intervals until completely melted.

Dip frozen cake balls in chocolate, lift with a fork, let excess chocolate drip off, place on a wax paper/parchment lined cookie sheet to set.

Store cake balls in an airtight container in the refrigerator.

Looking good! You know you want to try them. Go ahead. I think you will love them.

"Our job is to love others without stopping to inquire whether or not they are worthy."
This can be a tall order. Sometimes it is so easy to think/determine that someone isn't worthy of our love. If they are worthy of God's love (and everybody is), then how can they not be worthy of ours? 

Sheryl