Cake pops are awesome, and they’re so easy to make. I recently had a baking day with my sister in law and the owner of LuLu’s Cupcakes and she showed me how to make these delicious treats, using her incredible chocolate cupcake recipe, seriously guys, it’s UH-mazing.
3 cups plain flower
2 teaspoons bicarb soda
1 teaspoon baking powder
1 teaspoon salt
1 cup hot water
1 cup cocoa
1 cup cold water
200g softened unsalted butter
1 table spoon vanilla extract
Makes 24 cupcakes
185g softened unsalted butter
2 1/5 cups icing sugar
2 tablespoons milk
a pack of Cadbury white chocolate melts
So what you basically do to make cake pops is bake your cake/cupcakes as normal and once they’re baked you can roll them into round balls and prepare them for the cake pops. So to start, how to make the cupcakes.
Preheat oven to 170 degrees C (340F) Line your cupcake trays with cupcake papers.
Sift the flour, bicarb soda, baking powder and salt.
In a separate bowl whisk the hot water and cocoa until you have a smooth paste. Add the cold water and whisk until evenly combined.
Using another bowl, cream the butter for 1-2 minutes. Add the castor sugar (1/3 at a time) beating for 2 minutes after each addition. After the last bit of castor sugar, beat until the mixture is light and fluffy and the sugar has practically dissolved. Add the eggs, one at a time, beating for 1 minute each. Add the vanilla extract and beat until combined.
Add a quarter of the flour to the creamed mixture and beat on a low speed until it’s fully mixed. Add a third of the cocoa mixture and beat until combined. Repeat this process twice more. Add the remaining quarter of the flour and beat until thoroughly combined.
Be careful to not over-beat as this will toughen the mixture.
spoon the mixture into the cupcake tray, filling each about 3/4 full.
Bake for 18-20 minutes. Remove cupcakes from the trays and cool on a wire rack for 30 minutes.
Whilst the cupcakes are cooling, make the icing. To do this, beat the butter in a bowl until pale, gradually adding the icing sugar mixture and milk, beating consistently until combined.
Once the cupcakes have cooled, crumble them into a bowl and mix the icing through until a dough like texture forms.
Roll the mixture into balls and place them on a plate, once you’ve rolled all the balls freeze balls 5-10 mins or you could refrigerate them for a couple of hours (but who has the time for that??)
Next, melt the white chocolate and using the cake pop stick dip the end of it into the melted chocolate and then place it into the cake pop ball. Doing this stops the cake pop from falling off the stick. Place them back into the freezer for 5-10 minutes so chocolate can harden.
Once the sticks have hardened, you can dip the cake pop on stick into the melted chocolate. We did a few variations where we ‘drizzled the white chocolate on the cake pop for a less white chocolate-y taste. It’s up to you.
When you’ve dipped, twirled and drizzled your heart out, leave the cake pops aside to cool and set. I wouldn’t put them back in the freezer as this can cause the chocolate to crack. If you wanted to speed this process up, you could put them in the refrigerator for a couple of minutes.
Deeeeee-licious. And they’re so small that you can eat a few of them before it equates to a ‘slice of cake’. Eat away! Oh and did I mention that if you bring these in for work friends as treats, they’ll be super impressed!! Go on, show off! :) Megs xo