Coke Float Push Up Pops Recipes

PRETTY IN PINK PUSH-IT-UP CAKE POPS

Steps:

• Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
• In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Fill muffin cups half full with batter. (Cover and refrigerate remaining batter until ready to bake; cool pan before reusing and spray again with cooking spray.)
• Bake 10 to 15 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pans to cooling racks; cool completely, about 15 minutes. (Repeat with remaining batter to make about 48 additional mini cupcakes. Freeze cupcakes for another use.)
• Spoon frosting into decorating bag (fitted with desired tip) or resealable food-storage plastic bag (with small corner cut off). To assemble, drop 1 cupcake into each push-up pop container; pipe desired amount of frosting on cupcake. Top each with second cupcake; pipe with frosting. Garnish with strawberry and mint sprig.

COKE FLOAT PUSH-UP POPS RECIPE

Steps:

• Preheat the oven to 325 degrees F. Generously spray the insides of two 9×13-inch baking dishes or a 24-mini-baking-cup pan with nonstick cooking spray.
• In a small saucepan, heat the Coca-Cola, cocoa powder, and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat and let cool to room temperature.
• In a large bowl, whisk the flour, baking soda, and salt together.
• In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy. Do not overbeat, as it could cause the cake to be tough.
• If using cupcake tins, pour the batter into the tins until they are each about ⅔ full, and bake for about 10 to 12 minutes, until a toothpick inserted into the cupcakes comes out clean.
• Transfer the cupcakes to a wire rack to cool completely.
• If using the 9×13-inch baking dishes, pour 3 cups of batter into each dish and gently shake so that the batter is even. Cook for 15 to 20 minutes, or until a toothpick inserted into the cakes comes out clean.
• Transfer to a wire rack to cool completely. Once the cake has cooled, use an empty push-up pop as a cookie cutter to punch out 24 cake circles. Set them aside on a piece of waxed paper for assembly.
• To Assemble:
• Gently press a mini-cupcake or a cake circle into the bottom of a push-up pop. Then add in a swirl of whipped cream and a de-stemmed maraschino cherry.
• Add another layer of cake, whipped cream, and then top with a maraschino cherry. Serve immediately or refrigerate.