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.
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Elia Bezuidenhout
[email protected]These cake pops are a great way to use up leftover cake.
Zenna_ Harris
[email protected]I'll definitely be making these cake pops again. They're so easy and delicious.
Sandy Shref
[email protected]I'm not sure what I did wrong, but my cake pops didn't turn out very well.
Tammy Wynn
[email protected]The cake pops were a little dry, but the frosting was delicious.
Nitesh patel
[email protected]These cake pops were a little too sweet for my taste.
Courtney Eiman
[email protected]I'm allergic to nuts, so I was glad to find a recipe that didn't use any nuts.
Ava spring
[email protected]These cake pops are the perfect size for a party. They're not too big and not too small.
Namkha TWangchuk
[email protected]I love that this recipe uses simple ingredients that I already have on hand.
Nita Corpuz
[email protected]These cake pops were so cute and festive. I made them for a Christmas party and they were a big hit.
Joel Coteleso
[email protected]I'm not a big fan of cake pops, but these were really good. The cake was moist and the frosting was creamy.
Sheeraz Jan
[email protected]These cake pops were a little more work than I expected, but they were worth it. They turned out so cute and everyone loved them.
M. Asad Ali
[email protected]These cake pops are so easy to make, even for a beginner baker like me. They're also really delicious and a big hit with my friends and family.
Kyana Cephas
[email protected]I love how versatile this recipe is. I've made them with different cake flavors and frostings, and they always turn out great.
patricia rivera
[email protected]These cake pops were a hit at my daughter's birthday party! They were easy to make and turned out so cute. I will definitely be making them again.