Cupcake Cake Pops Recipes

BASIC CUPCAKE POPS

Steps:

• In a 9- by 13-inch cake pan, bake the cake as directed on the box. Let cool completely.
• Once the cake is baked, get organized and set aside plenty of time (a few hours) to crumble, roll, shape, dip, and decorate 4 dozen cupcake pops.
• Crumble the cooled cake into a large mixing bowl. The texture of the cake causes it to crumble easily. To make crumbling easier, first cut the baked 9- by 13-inch cake into 4 equal sections. Remove a section from the pan, break it in half, and rub the two pieces together over a large bowl, making sure to crumble any large pieces that fall off. You can also use a fork to break any larger pieces of cake apart. Repeat with each section until the entire cake is crumbled into a fine texture. If you have large pieces mixed in, the cake balls may turn out lumpy and bumpy. You should not see any large pieces of cake.
• Add three-quarters of the container of frosting. (You will not need the remaining frosting.) Mix it into the crumbled cake, using the back of a large spoon, until thoroughly combined. If you use the entire container, the cake balls will be too moist.
• The mixture should be moist enough to roll into 1 1/2-inch balls and still hold a round shape. After rolling the cake balls by hand, place them on a wax paper-covered baking sheet.
• Cover with plastic wrap and chill for several hours in the refrigerator, or place in the freezer for about 15 minutes. You want the balls to be firm but not frozen.
• Remove the baking sheet from the refrigerator or freezer and begin shaping the cake balls into cupcakes. Take a chilled ball and roll it into a cylinder shape. Then slide it into the flower-shaped cookie cutter. The cake mixture should fill the entire cutter, with any excess forming a mounded cupcake top on one side. You can use your thumb to keep the shape flat on one side, allowing the rest to form a mound on the other. When you have the shape the way you like it, gently push the shaped cupcake out of the cutter from the bottom. If the mixture is still firm enough, you should also be able to gently pull it out by holding the top mounded side.
• Place the cupcake-shaped cake ball, right-side up, back on the wax paper-covered baking sheet. Continue with the remaining cake balls.
• Once the balls are all shaped into cupcakes, return them to the freezer for 5 to 10 minutes to keep them firm.
• Place the chocolate candy coating in a deep, microwave-safe plastic bowl. These bowls make it easier to dip the cupcake bottoms completely in candy coating while holding the bowl without burning your fingers. (It is usually easier to work with about 16 ounces of coating at a time.)
• Melt the chocolate candy coating, following the instructions on the package. Microwave on medium power for 30 seconds at a time, stirring with a spoon in between. You can also use a double boiler. Either way, make sure you do not overheat the coating.
• Take a few cupcake-shaped cake balls at a time out of the freezer to work with. Transfer the rest to the refrigerator at this point, so they stay firm but do not freeze.
• One at a time, take a cupcake-shaped cake ball and, holding it by the mounded top, dip the bottom into the melted chocolate candy coating - just to the point where the mounded shape starts. Remove it from the chocolate, turn it upside down, and swirl your hand in a circular motion. This will cause any excess chocolate coating to slide down. When the coating reaches the bottom of the mounded cupcake top shape, you can stop. Have a dish towel handy to wipe off your fingertips, as it is highly likely that you will get some coating on them. Don't use water to rinse your hands, as getting water in the coating can make it unusable.
• Place the half-coated cupcake shape on the second wax paper-covered baking sheet, chocolate-candy-coating-side up, mounded side down. Immediately dip about 1/2 inch of the tip of a lollipop stick into the melted candy coating, and insert the stick straight into the flat, chocolate-coated bottom of the cupcake while the chocolate is still wet. Push it no more than halfway through. Continue with the rest of the cupcake-shaped cake balls. Allow the chocolate to dry completely.
• Melt the pink candy coating in the same way as the chocolate.
• Holding its lollipop stick, dip the top of a cupcake in the melted pink candy coating. It should completely cover the rest of the exposed cupcake and meet the edge of the chocolate coating.
• Remove the cupcake pop from the coating and turn it right-side up. If the coating is too hot, it will start to drip down the sides. If this happens, let the coating sit for a few minutes to cool and start to thicken. Then when you dip the tops, the coating will stay in place.
• While the coating is still wet, use a toothpick to touch up any areas the coating may not have covered. Then place 1 M&M (M-side down) on the top and add sprinkles for decoration.
• Place the cupcake pop in a prepared Styrofoam block to dry completely. Repeat with the remaining cupcake pops.
• Store the cupcake pops in an airtight container on the counter or in the refrigerator for several days. You can also cover them in small treat bags, tied with a ribbon, and leave them in the Styrofoam block on the counter.

CAKE POPS

Steps:

• Prepare and bake the cake according to the package directions for a 9-by-13-inch pan. Let cool completely.
• Break the cake into pieces and place it in a food processor. Add the frosting and process until the mixture forms a ball and pulls away from the sides of the bowl, about 30 seconds. If the mixture doesn't come together, add more frosting 1 tablespoon at a time until it holds its shape.
• Using a 3/4-ounce scoop, form the mixture into 46 balls and put them on a baking sheet. Refrigerate until firm, about 30 minutes.
• Meanwhile, place the candy wafers in a microwave-safe bowl and melt according to package directions. Dip a half inch of the tip of a lollipop stick into the candy and then stick the tip halfway into a cake ball. Repeat with the remaining balls and sticks. Refrigerate the cake pops until completely chilled, about 1 hour.
• Microwave the candy again until melted and pour it into a tall narrow glass. Dip each cake pop into the candy and let any excess run off. If decorating, turn the cake pop upright and sprinkle with sprinkles while the coating is still wet. Stick the finished pops in two 9.8-by-11.8-inch Styrofoam blocks block and let set completely.

SIMPLE CAKE POPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat cake mix, water, eggs, and oil in a bowl using an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 minutes more. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 28 to 33 minutes. Cool completely, at least 1 hour.
• Crumble cake into a large bowl. Stir frosting into cake crumbles until mixture is sticky but not too smooth. Chill in refrigerator, at least 30 minutes.
• Roll cake mixture into 1 1/2-inch balls and arrange on a baking sheet. Place 1 lollipop stick into each ball.
• Melt about 1/4 cup chocolate candy melts in a microwave-safe bowl in the microwave, about 20 seconds. Dip each cake pop in the melted chocolate. Repeat melting chocolate and dipping remaining cake pops. Decorate pops with decorating icing.

CAKE POPS

Steps:

• First make the cake. Heat oven to 190C/170C fan/gas 5. Grease and line the base of a 20cm sandwich tin. Place the butter, sugar and vanilla extract into a bowl and beat well to a creamy consistency. Slowly beat in the eggs, one by one, then fold in the flour and mix well. Tip into the cake tin and bake for about 20 mins until risen and golden brown. Set aside to cool completely.
• While the cakes are cooling, make the buttercream. In a large bowl or the bowl of stand mixer, beat the butter and icing sugar together until smooth, add the vanilla extract and milk and beat again. Once the cake is cooled, crumble into large crumbs. Add the butter cream and stir together. Take chunks of the cake mixture and roll into balls, transferring each ball to a lined tray or plate, push a lollypop stick into each, then put into the fridge for an hour to set.
• Melt the white chocolate in the microwave, blasting it and stirring at 10 seconds intervals until smooth. Tip the sprinkles into another bowl. Take each of the chilled cake pops and dip into the white chocolate, allowing it to drip off a little over the bowl. Dip into the sprinkles, then stand upright in a mug to dry at room temperature for an hour, or in the fridge for 30 mins.

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.

CUPCAKE CAKE POPS

Steps:

• Line a baking sheet with parchment paper; set aside. Trim about 1/2 inch from the perimeter of the cake. Working in batches, crumble cake into the bowl of a food processor; process until fine crumbs form. Transfer to a large bowl and add frosting; blend together using the back of a spoon, until well combined, 5 to 10 minutes.
• Roll mixture into 1 1/4- to 1 1/2-inch balls; transfer to prepared baking sheet. Cover with parchment-paper-lined aluminum foil. Transfer to refrigerator until chilled, about 2 hours or to a freezer for about 10 minutes.
• Begin to shape balls into cupcakes by rolling balls first into logs. Fit logs into a 1 1/4-by-3/4-inch flower-shaped cookie cutter. Push cake mixture into the cutter halfway so that some of the cake mixture extends beyond the top of the cutter. Shape extended cake mixture into a cupcake-shaped top. Push cake from cutter to remove. Transfer to a parchment paper-lined baking sheet. Transfer to freezer until chilled, 5 to 10 minutes.
• Meanwhile, melt chocolate in heatproof bowl set over (but not touching) simmering water. Line another baking sheet with parchment paper; set aside. Remove cupcakes from freezer and dip the bottom of each cupcake into the chocolate; transfer, bottom-side up, to prepared baking sheet. To make lollipops, insert a lollipop stick into the bottom of each cupcake. Let chocolate set, 15 to 20 minutes.
• Melt white chocolate or pink candy melts in heatproof bowl set over (but not touching) simmering water. Dip the tops of the cupcakes into the chocolate and place right-side up on prepared baking sheet or stick lollipop sticks into a Styrofoam square. Place a candy-coated chocolate in the center of each and top with sprinkles. Let dry completely.

FOOTBALL CAKE POPS

Steps:

• Bake cake according to package directions; cool completely. In a large bowl, break cake into fine crumbles. Add frosting and stir until fully incorporated, adding more frosting if needed, until mixture maintains its shape when squeezed together with palm of hand. Shape 1 tablespoon into a ball, then mold into shape of a football. Repeat with remaining mixture. Place on parchment-lined baking sheets; refrigerate until firm, about 30 minutes., Meanwhile, place chocolate chips, peanut butter chips and shortening in a microwave-safe bowl. Microwave 30 seconds and stir; repeat, stirring every 30 seconds until melted and smooth, adding more shortening if needed. Do not overheat. , Dip a lollipop stick into chocolate mixture; insert halfway through a football shape, taking care not to break through the other side. Return to baking sheet until set; repeat to form remaining cake pops. Coat each cake pop with the chocolate mixture, allowing excess to drip off; reheat and stir chocolate mixture as needed. Return cake pops to baking sheets, ensuring they do not touch one another. Allow chocolate coating to set until firm to the touch. To decorate, use icing to draw laces onto cake pops.

CHOCOLATE CAKE FOR CUPCAKE POPS

Steps:

• Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish and dust with cocoa powder; tap out any excess; set aside.
• Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer. Transfer bowl to mixer fitted with the paddle attachment. With the mixer on low, beat in oil, buttermilk, vanilla, eggs, and hot water, one at a time, blending well after each addition. Beat until smooth, about 2 minutes.
• Pour batter into prepared baking dish, reserving any remaining batter for another use, such as cupcakes. Bake, rotating pan halfway through baking, until a toothpick inserted into the center of the cake comes out clean, about 45 minutes.
• Transfer cake to a wire rack to cool for 20 minutes before inverting to remove. Let cool completely on rack before using.