Strawberry Confetti Cake Pops
September 27, 2016
You know it's officially fall when all the good television starts coming back. I feel like I have so many shows to watch, I can't even keep track of them anymore. One of my new favorites this season it Pitch. Can you say inspirational sports series?! Plus an AWESOME female lead. It doesn't get much better than that.
Anyway, when I am not trying to find time to watch all my TV shows, I am usually baking. Recently I have been making a lot of Cake Pops. I think they are the perfect party food, and the best way to get rid of leftover cake!
You guys want to know the secret to a successful cake pop? Dip your lollipop stick into chocolate before you stick it into the ball. And then let is sit for a minute to make sure it's dry. This way you don't have cake balls falling off and messing up your chocolate!
This week I made these Strawberry Confetti Cake Pops. I figured having sprinkles on the inside wasn't enough, so I decided to put them all over the outside as well. You know...to really make sure you understood they has a confetti surprise on the inside.
Strawberry Confetti Cake Pops
- 1/4 cup + 2 tablespoons unsalted butter, room temperature
- 2 tablespoons vegetable oil
- 3/4 cup + 2 tablespoons sugar
- 1 egg + 1 egg white
- 1/2 tablespoon vanilla
- 1/2 cup + 2 tablespoons cake flour
- 1/2 cup + 2 tablespoons all purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup buttermilk
- 1/4 cup sprinkles
- 3/4 teaspoon Strawberry flavor
- Pink food coloring
For the Pops
- About 3 tablespoons of frosting
- 1/2 cup sprinkles, divided
- Pink melting chocolate
- Lollipop sticks
- Styrofoam block
for the cake:
- Preheat the oven to 350 degrees. Prepare a 8x8" pan with parchment and non-stick spray.
- In a stand mixer fitted with a paddle attachment, combine butter, sugar and oil on a low speed until just combined. About 1 minute.
- Add eggs and vanilla on medium/low speed. Mix until combined.
- Add flours, salt, and baking powder. Mix on a low speed until just combined.
- Slowly stream in buttermilk. Mix until combined.
- Add strawberry flavor and a few drop of pink food coloring and 3 tablespoons of sprinkles. Mix until combined.
- Pour batter into prepared pan. Bake for 20-25 minutes.
- Set pans on a cooling rack to cool.
- Once the cake is cooled, use your hands or two forks and to crumble the cake into fine crumbs.
- Add 3 tablespoon of sprinkles and mix it into cake crumbs.
- Put remaining sprinkles in a small bowl and set aside.
- Add buttercream and mix with hands or fork until the buttercream is fully incorporated. You want the mixture to be just moist enough to roll into balls.
- Using a small ice cream scoop, scoop out a small amount of mixture and roll between cupped hands until you reach the desired round shape.
- Put balls on a plate and cover with plastic wrap. Place in refrigerator for at least 4 hours.
- Place coating chocolates in a deep bowl so you will be able to submerge the entire ball in the chocolate. Melt chocolates.
- Dip lollipop stick into chocolate and then into the middle of the ball. Let sit for 2 minutes.
- Dip cake ball into the chocolate until it is completely covered. Hold it sideways over the bowl and rotate it and tap it so the excess chocolate comes off.
- Dip the ball in the extra bowl of sprinkles. Make sure the entire ball is covered.
- Push the lollipop stick into styrofoam block to dry.
*Makes 15- 20 pops
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