Best 2 Cupcake Cake Pops Recipes
Indulge in the delightful world of cake pops, where bite-sized morsels of joy meet the irresistible charm of cupcakes. These delectable treats combine the best of both worlds, offering an explosion of flavor and texture in every bite. From classic vanilla to decadent chocolate, our collection of cake pop recipes caters to every palate. Whether you're a seasoned baker or just starting, our easy-to-follow instructions and helpful tips ensure that you'll create perfect cake pops every time. Get ready to embark on a sweet adventure as we explore the realm of these enchanting treats, transforming ordinary ingredients into extraordinary delights.
Let's cook with our recipes!
CUPCAKE CAKE POPS
Everyone's favorite miniature dessert-the cake pop-takes a cheeky new form courtesy of Angie Dudley, at Bakerella.com.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes about 50
Number Of Ingredients 6
Steps:
- Line a baking sheet with parchment paper; set aside. Trim about 1/2 inch from the perimeter of the cake. Working in batches, crumble cake into the bowl of a food processor; process until fine crumbs form. Transfer to a large bowl and add frosting; blend together using the back of a spoon, until well combined, 5 to 10 minutes.
- Roll mixture into 1 1/4- to 1 1/2-inch balls; transfer to prepared baking sheet. Cover with parchment-paper-lined aluminum foil. Transfer to refrigerator until chilled, about 2 hours or to a freezer for about 10 minutes.
- Begin to shape balls into cupcakes by rolling balls first into logs. Fit logs into a 1 1/4-by-3/4-inch flower-shaped cookie cutter. Push cake mixture into the cutter halfway so that some of the cake mixture extends beyond the top of the cutter. Shape extended cake mixture into a cupcake-shaped top. Push cake from cutter to remove. Transfer to a parchment paper-lined baking sheet. Transfer to freezer until chilled, 5 to 10 minutes.
- Meanwhile, melt chocolate in heatproof bowl set over (but not touching) simmering water. Line another baking sheet with parchment paper; set aside. Remove cupcakes from freezer and dip the bottom of each cupcake into the chocolate; transfer, bottom-side up, to prepared baking sheet. To make lollipops, insert a lollipop stick into the bottom of each cupcake. Let chocolate set, 15 to 20 minutes.
- Melt white chocolate or pink candy melts in heatproof bowl set over (but not touching) simmering water. Dip the tops of the cupcakes into the chocolate and place right-side up on prepared baking sheet or stick lollipop sticks into a Styrofoam square. Place a candy-coated chocolate in the center of each and top with sprinkles. Let dry completely.
CHOCOLATE CAKE FOR CUPCAKE POPS
This delicious chocolate cake recipe, adapted from Martha Stewart Kids, works wonderfully with Angie Dudley's Cupcake Pops.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-by-13-inch cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish and dust with cocoa powder; tap out any excess; set aside.
- Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer. Transfer bowl to mixer fitted with the paddle attachment. With the mixer on low, beat in oil, buttermilk, vanilla, eggs, and hot water, one at a time, blending well after each addition. Beat until smooth, about 2 minutes.
- Pour batter into prepared baking dish, reserving any remaining batter for another use, such as cupcakes. Bake, rotating pan halfway through baking, until a toothpick inserted into the center of the cake comes out clean, about 45 minutes.
- Transfer cake to a wire rack to cool for 20 minutes before inverting to remove. Let cool completely on rack before using.
Tips:
- For perfectly round cake pops, use a cookie scoop to portion out the cake mixture.
- Chill the cake balls for at least 30 minutes before dipping them in the melted candy melts. This will help them hold their shape better.
- Use a variety of sprinkles, nonpareils, and chopped nuts to decorate your cake pops. Get creative and have fun!
- If you're having trouble getting the candy melts to stick to the cake balls, try dipping them in a thin layer of melted white chocolate first.
- Cake pops can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
Conclusion:
Cake pops are a delicious and easy-to-make treat that are perfect for any occasion. With a little creativity, you can create cake pops that are both beautiful and delicious. So next time you're looking for a fun and festive treat, give cake pops a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
