These delicious cake pops are fun and easy to make with your kids. Personally, I prefer to make mini cakes and coat them, instead of the usual ones with frosting mixed with crumbled cakes. Firstly, it is lesser of a hassle to keep leaving the pops in the fridge to firm up before coating. Secondly, knowing that kids will be enjoying more than one of these cake pops, I used peach yoghurt as a healthier choice in this cake recipe. You can also choose to use store bought mini cupcakes to make these cute little sweet things.

They are a definitely a huge hit at Christmas parties delights for both kids and adults!

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Christmas cake pops

Ingredients

Mini cupcakes

  1. 1 Cup of Plain All Purpose Flour
  2. 1 1/2 Teaspoon of Baking Powder
  3. 1/2 Cup of Caster Sugar
  4. 1 Teaspoon of Vanilla Extract
  5. 140g Cup of low fat peach yoghurt
  6. 1 Egg
  7. Red and green gel colouring
Assembling
  1. 18-20 thin straws/lollipop sticks
  2. 100g White Semi sweet chocolate/ Candy melts
  3. 250g Coloured semi-sweet chocolate/candy melts
  4. Grapeseed Oil/coconut oil/shortening
  5. Candy/Sprinkles decorations

Method

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Ingredients to make mini cupcakes 
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Stage 1- Steps to prepare the mini cupcakes batter
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Stage 2- Steps to bake the mini cupcakes and assemble the cake pops

Mini cupcakes

  1. To make the mini cup cakes, preheat the oven at 190 degrees.
  2. Grease the mini cupcake tin with oil.
  3. Combine well the wet ingredients – peach yoghurt, egg and vanilla essence in a bowl/ measuring cup with a spoon.
  4. Combine well the dry ingredients – flour, baking power and castor sugar in another bowl with a whisk.
  5. Form a well in the bowl of dry ingredients and pour the wet ingredients into the well.
  6. Use a spoon to stir in the wet ingredients till all are combined to a thick batter.
  7. Divide the batter into 3 portions
  8. Leave one portion for the original colour (optional).
  9. Dip a few drops of red gel colouring into the second portion and green colouring into the third portion and mix well.
  10. Fill each cupcake mold with the original coloured batter into till 2/3 full (optional).
  11. Fill each cupcake mold with the green coloured batter till 1/3 full.
  12. Continue to fill the green coloured batter with 1/3 of the red coloured batter till it is 2/3 full in total.
  13. Bake the mini cupcakes in the oven for 10-12 mins.
  14. Remove cupcakes from the oven and cool the cupcake tin.
  15. Remove the cupcakes from the mold and cool completely on the cooling rack.

Assembling

  1. To assemble the cake pops, melt the white semi-sweet chocolate/candy melts in the microwave, stirring every 20 seconds until completely melted and smooth. Add a tsp at a time of grapeseed oil/coconut oil/shortening until the chocolate/candy melts is a good consistency for dipping.
  2. Dip the end of one stick into the melted white chocolate/candy melts, gently insert the stick into the bottom centre of the mini cupcake.
  3. Place the cake pop onto a baking try lined with baking paper and allow white chocolate to harden (5 minutes -10 minutes).
  4. Melt the coloured semi-sweet chocolate/candy melts in the microwave, stirring every 20 seconds until completely melted and smooth. Add a tsp at a time of grapeseed oil/coconut oil/shortening until the chocolate/candy melts is a good consistency for dipping.
  5. Holding the stick, lower the entire cupcake into the bowl of melted coloured chocolate, spooning it over the top and sides to cover it completely.
  6. Allow the excess chocolate/candy melts to drain off for an even finish
  7. Add candy/ sprinkle decorations on top or around the chocolate coated cake pop.
  8. Gently insert the cake pop onto a thick styraform board to completely harden.
  9. Wrap a plastic over the cake pops and/or store in an air tight container.
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