I've made these a few times before for shower favors and just noticed that I haven't blogged them! I cannot stress how adorable these cupcake pops are. If you make these please note that the complements you'll receive totally negate the amount of time needed to create these little balls of deliciousness. Plus, it's not even that they're THAT time consuming if you plan properly.
** Please ignore the formica in these pictures - this time I made them for a bakesale at work to raise money for the family of an associate that passed away a few weeks ago and I took the pictures at my desk. Yes, the walls in my office are that color yellow!**
Cupcake Pops
Source: Bakerella
Printer Friendly Recipe/Instructions
Ingredients/Materials Needed:
1 13X9 baked cake (from a box cake mix or from scratch … any flavor)
1 can cream cheese frosting (or about 2 cups equivalent from scratch)
1 flower shaped cookie cutter (1.25" wide)
1 package chocolate bark or dark cocoa candy melts
1 package any color candy melts or white chocolate bark
bowls for dipping
wax/parchment paper
lollipop sticks
sprinkles, m&ms or something similar for top of cupcake
Styrofoam block or tall-ish cooling rack (I have a cooling rack that's like 4" tall and use that but honestly Styrofoam would be easier I bet)
Directions:
- Bake cake according to directions for a 9x13" pan and allow to cool completely
- Once cooled, crumble to a fine consistency into a large bowl
- mix together with room temperature frosting in a large mixing bowl
- Roll mixture in to 1.25"-1.5" balls and lay out on wax paper covered cookie sheet. THIS GETS MESSY - may want to periodically wash and dry hands in between.
- Cover and chill for a few hours (or 15-ish minutes in the freezer)
To shape cupcakes:
- Take chilled ball and roll out to make a little more oblong then slide in to the cookie cutter
- Push in to cutter until about 1/2 way through and the rest sticks out the top of the cutter in the shape of a mound
- Push the shaped cupcake carefully out of the cookie cutter from the bottom. Set right side up on the covered cookie sheet
- Once shaped, return to freezer for 5-10 minutes to chill again (or cover and leave in fridge overnight to dip the next day)
- Heat up chocolate bark in microwave (following package instructions)
- Dip bottoms of cupcakes in melted chocolate bark and turn upside down on covered cookie sheet. (to make lollipops dip the lollipop stick in the melted chocolate and then insert in the upside down cupcake while chocolate is still wet) You can also leave some as little bites instead of pops! DO NOT GET WATER IN THE CHOCOLATE - it will separate.
- Dry completely
- Once dry, dip the tops of the cupcakes in the colored or white chocolate. You may need to move it around a little to cover all the exposed areas. Let the "frosting chocolate" sit for a few minutes after heating to thicken. This will help it from dripping down the sides of the cupcake.
- For bites place right side up on covered cookie sheet and decorate with sprinkles, candy, etc.
- For pops, continue holding and decorate with sprinkles, candy, etc. and dry in a Styrofoam block or cooling rack. DO NOT TOUCH THEM - that's why some of mine look like I missed a spot of coating because they stick together and have to be pried apart.
** Makes about 50 and can be stored in an airtight container and will last several days.
Cupcake Pops
Source: Bakerella
Printer Friendly Recipe/Instructions
Ingredients/Materials Needed:
1 13X9 baked cake (from a box cake mix or from scratch … any flavor)
1 can cream cheese frosting (or about 2 cups equivalent from scratch)
1 flower shaped cookie cutter (1.25" wide)
1 package chocolate bark or dark cocoa candy melts
1 package any color candy melts or white chocolate bark
bowls for dipping
wax/parchment paper
lollipop sticks
sprinkles, m&ms or something similar for top of cupcake
Styrofoam block or tall-ish cooling rack (I have a cooling rack that's like 4" tall and use that but honestly Styrofoam would be easier I bet)
Directions:
- Bake cake according to directions for a 9x13" pan and allow to cool completely
- Once cooled, crumble to a fine consistency into a large bowl
- mix together with room temperature frosting in a large mixing bowl
- Roll mixture in to 1.25"-1.5" balls and lay out on wax paper covered cookie sheet. THIS GETS MESSY - may want to periodically wash and dry hands in between.
- Cover and chill for a few hours (or 15-ish minutes in the freezer)
To shape cupcakes:
- Take chilled ball and roll out to make a little more oblong then slide in to the cookie cutter
- Push in to cutter until about 1/2 way through and the rest sticks out the top of the cutter in the shape of a mound
- Push the shaped cupcake carefully out of the cookie cutter from the bottom. Set right side up on the covered cookie sheet
- Once shaped, return to freezer for 5-10 minutes to chill again (or cover and leave in fridge overnight to dip the next day)
- Heat up chocolate bark in microwave (following package instructions)
- Dip bottoms of cupcakes in melted chocolate bark and turn upside down on covered cookie sheet. (to make lollipops dip the lollipop stick in the melted chocolate and then insert in the upside down cupcake while chocolate is still wet) You can also leave some as little bites instead of pops! DO NOT GET WATER IN THE CHOCOLATE - it will separate.
- Dry completely
- Once dry, dip the tops of the cupcakes in the colored or white chocolate. You may need to move it around a little to cover all the exposed areas. Let the "frosting chocolate" sit for a few minutes after heating to thicken. This will help it from dripping down the sides of the cupcake.
- For bites place right side up on covered cookie sheet and decorate with sprinkles, candy, etc.
- For pops, continue holding and decorate with sprinkles, candy, etc. and dry in a Styrofoam block or cooling rack. DO NOT TOUCH THEM - that's why some of mine look like I missed a spot of coating because they stick together and have to be pried apart.
** Makes about 50 and can be stored in an airtight container and will last several days.
Comments
Post a Comment