Fruitcake Pops Recipes
DON'T THROW THAT OUT: FRUITCAKE POPS
Provided by Food Network
Time 30m
Yield 12 Pops
Number Of Ingredients 3
Steps:
- Step 1: Take 2 cups cubed leftover fruit cake and grind to fine crumbs in a food processor.
- Step 2: Melt 3¿4 cup white chocolate chips in microwave and add to cake crumbs. Step 3: Roll into 1.5-inch balls.
- Step 4: Melt 2 cups white chocolate with 1¿4 cup melted coconut oil to make magic shell.
- Step 5: Dip lollipop stick tips into chocolate coconut mixture and place one stick into each cake ball; place on a tray lined with waxed paper, and put into the freezer for 30 minutes.
- Step 6: Remove and dip into chocolate oil mixture to coat. Transfer to baking sheet. Allow chocolate to harden (about 3 minutes)
FRUIT JUICE POPS
I've used this recipe for years as a refreshing treat. My children enjoyed these pops more than any store-bought ones I ever brought home. They taste great with either pineapple or orange juice. Try freezing and serving in cups made from hollowed-out oranges. -Barbara Stewart, Garland, Texas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine water and sugar; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until sugar is dissolved, stirring occasionally. Remove from the heat; stir in juices., Fill molds or cups with 1/4 cup juice mixture. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.,
Nutrition Facts : Calories 149 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 38g carbohydrate (36g sugars, Fiber 0 fiber), Protein 0 protein.
CUPCAKE CAKE POPS
Everyone's favorite miniature dessert-the cake pop-takes a cheeky new form courtesy of Angie Dudley, at Bakerella.com.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes about 50
Number Of Ingredients 6
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.
More about "fruitcake pops recipes"
FRUITCAKE POPS - CTV
From more.ctv.ca
Servings 14-16Total Time 35 minsCategory Dessert
- In a large bowl, break up the fruitcake into small and even crumbs. Mix in two tablespoons of frosting and test to see if the mixture will hold together in a ball by squeezing some in your hand. If the mixture is still quite crumbly, add a little more frosting until it can hold its shape.
- Scoop about two tablespoons worth of the mixture unto your hands and roll it into a ball. Repeat this step until all of the fruitcake is used up and place the balls onto a parchment lined baking sheet.
- In a small microwave safe bowl, melt quarter cup of the white chocolate chips and dip the tip of the cake pop sticks into the chocolate. Press the sticks about half-way down into each ball of fruitcake and pop in the freezer for about 20–30 minutes to firm up.
- When ready to dip, melt the rest of the chocolate in the microwave and pour it into a tall narrow glass. Dip each cake pop into the chocolate and swirl until fully covered then decorate with sprinkles, if using, and allow the chocolate to harden by either placing the cake balls back onto the parchment or sticking the decorated cake pops into a block of styrofoam.
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