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. I have also added a marshmallow on top of the min cupcakes to create the tree top. 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!
Christmas Tree cake pops
- 1 Cup of Plain All Purpose Flour
- 1 1/2 Teaspoon of Baking Powder
- 1/2 Cup of Caster Sugar
- 1 Teaspoon of Vanilla Extract
- 140g Cup of low fat peach yoghurt
- 1 Egg
- Red and green gel colouring
- 18-20 satay sticks
- 18-20 regular-sized Marshmallows
- Cornflour to coat marshmallows
- 100g White Semi sweet chocolate/ Candy melts
- 250g green Coloured semi-sweet chocolate/candy melts
- Grapeseed Oil/coconut oil/shortening
- Candy/Sprinkles decorations
- To make the mini cup cakes, preheat the oven at 190 degrees.
- Grease the mini cupcake tin with oil.
- Combine well the wet ingredients – peach yoghurt, egg and vanilla essence in a bowl/ measuring cup with a spoon.
- Combine well the dry ingredients – flour, baking power and castor sugar in another bowl with a whisk.
- Form a well in the bowl of dry ingredients and pour the wet ingredients into the well.
- Use a spoon to stir in the wet ingredients till all are combined to a thick batter.
- Divide the batter into 3 portions
- Leave one portion for the original colour (optional).
- Dip a few drops of red gel colouring into the second portion and green colouring into the third portion and mix well.
- Fill each cupcake mold with the original coloured batter into till 2/3 full (optional).
- Fill each cupcake mold with the green coloured batter till 1/3 full.
- Continue to fill the green coloured batter with 1/3 of the red coloured batter till it is 2/3 full in total.
- Bake the mini cupcakes in the oven for 10-12 mins.
- Remove cupcakes from the oven and cool the cupcake tin.
- Remove the cupcakes from the mold and cool completely on the cooling rack.
- 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.
- Dip the end of one stick into the melted white chocolate/candy melts. Gently insert the stick through the centre of the upside down mini cupcake, leaving a small portion of the stick tip protruding out.
- Place the cake pop onto a baking try lined with baking paper and allow white chocolate to harden (5 minutes -10 minutes).
- Use a scissors and cut the marshmallow to a cone shape. Coat the cut part of the marshmallow with cornflour to prevent stickiness. Set aside.
- Coat the flat side of the upside down mini cupcake with the melted white chocolate/candy melts.
- Insert the small portion of the stick tip into the centre bottom of the marshmallow cone and press it against the chocolate coated part of the mini cupcake for 1 minute.
- Gently insert the cake pop stick onto a thick styraform board to allow white chocolate to harden (5 minutes -10 minutes).
- Melt the green 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.
- Holding the stick, lower the entire cupcake into the bowl of green melted coloured chocolate, spooning it over the top and sides to cover it completely.
- Allow the excess chocolate/candy melts to drain off for an even finish. Create some textures on the coated chocolate with a small spoon to resemble tree leaves
- Add candy/ sprinkle decorations on top or around the chocolate coated cake pop.
- Gently insert the cake pop onto a thick styraform board to completely harden.
- Wrap a plastic over the cake pops and/or store in an air tight container.