NEAPOLITAN CAKE PUSH POPS
Made with chocolate and vanilla cakes and strawberry JELL-O, these festive-looking Neapolitan Cake Push Pops are as fun to eat as they are easy to make.
Provided by My Food and Family
Categories Home
Yield 24
Number Of Ingredients 7
Steps:
- Bake chocolate cupcakes according to directions on box and let cool. Mix vanilla cake mix and divide in half. Add JELL-O Strawberry Flavor Gelatin to half of the vanilla batter. Bake vanilla and strawberry cupcakes, let cool.
- Meanwhile, combine vanilla pudding and milk and place in refrigerator to set. After the cupcakes are completely cool, remove pudding from refrigerator and fold in about 3/4 of the tub of COOL WHIP until smooth. Place in resealable bag or decorator bag.
- To assemble the push pops, cut cupcakes into small squares and layer beginning with chocolate, adding a layer of the pudding mixture and repeating with the vanilla and strawberry cake, adding pudding between each layer. Top with remaining COOL WHIP, sprinkles and JET-PUFFED MALLOW Bites Ice Cream Cone Marshmallows.
Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
PRETTY IN PINK PUSH-IT-UP CAKE POPS
These lovely layers of cake and pudding are not just beautiful to look at, they're fun to eat, too. Betty Crocker™ Super Moist™ white cake mix and strawberry frosting make a delectable flavor combination in this stellar dessert.
Provided by Paula Jones
Categories Dessert
Time 50m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 Serving
NEAPOLITAN ICE CREAM POPS RECIPE BY TASTY
Here's what you need: chocolate ice cream, vanilla ice cream, strawberry ice cream, semi-sweet chocolate chips, coconut oil, sprinkles, chopped nut, white chocolate, crispy rice cereal, aluminum loaf pan, popsicle sticks
Provided by Jordan Kenna
Categories Desserts
Yield 8 servings
Number Of Ingredients 11
Steps:
- In an aluminium loaf pan, spread the chocolate ice cream evenly across the bottom. The layer should be a little less than 1 inch (2 cm) thick.
- Place the loaf pan in the freezer for 10-15 minutes to allow the ice cream to firm up.
- Repeat step 1 for both the vanilla and strawberry ice cream until the loaf pan is filled with the 3 layers.
- Return the loaf pan to the freezer and allow it to freeze completely, about 2 hours.
- Prepare toppings before removing the loaf pan from the freezer. Combine the chocolate with the coconut oil and melt by microwaving, stirring every 20 seconds, until fully melted. Add crispy rice to melted chocolate if desired.
- Remove the loaf pan from the freezer and transfer to a cutting board.
- Take the popsicle sticks and press them firmly into the top of the ice cream, spacing them about 1 inch (2 ½ cm) apart.
- Using a pair of scissors, quickly cut the outer rim of the aluminium pan. This should allow you to peel it away and reveal the layered block of ice cream.
- Once the pan is removed, cut the ice cream between the sticks making 8-9 individual pops.
- Dip the pops in the melted chocolate and transfer them to a parchment paper-lined baking sheet. Decorate with desired toppings.
- Once finished decorating, transfer the ice cream pops to the freezer until ready to serve.
- Enjoy!
Nutrition Facts : Calories 702 calories, Carbohydrate 65 grams, Fat 48 grams, Fiber 3 grams, Protein 9 grams, Sugar 51 grams
NEAPOLITAN CUPCAKES
Provided by Food Network
Categories dessert
Time 1h45m
Yield 30 to 40 cupcakes
Number Of Ingredients 40
Steps:
- Preheat the oven to 325 degrees F. Line muffin pans with paper liners.
- For the chocolate cupcakes: In a medium bowl, cream together both sugars and the oil. Beat in the eggs, one at a time, and then stir in the vanilla. Combine flour, cocoa powder, baking soda and salt, add to the creamed mixture and mix well. Stir in the milk until the batter is smooth. Set aside.
- For the strawberry cupcakes: In a medium bowl, cream together the butter, cream cheese, granulated sugar and gelatin. Beat in the eggs, one at a time, and then stir in the vanilla. Combine the cake flour and baking powder, add to the creamed mixture and mix well. Stir in the milk and strawberries until the batter is smooth. Set aside.
- For the vanilla cupcakes: In a medium bowl, cream together the butter, cream cheese and granulated sugar. Beat in the eggs, one at a time, and then stir in the vanilla. Combine the flour and baking powder, add to the creamed mixture and mix well. Stir in the milk until the batter is smooth. Set aside
- Use a miniature cupcake scooper and scoop all three batters into the cupcake liner. First scoop the chocolate batter, second the strawberry batter and third the vanilla batter. Bake for 20 to 25 minutes. The cupcakes are done when they spring back to the touch. Let cool.
- For the chocolate frosting: In a small bowl, melt the chocolate in the microwave starting at 30 seconds and stir. Melt in increments of 30 seconds as needed so that you do not burn or overheat the chocolate.
- In a medium bowl, cream together the butter, melted chocolate and vanilla until mixed well. Then add the confectioners' sugar.
- For the strawberry frosting: In a medium bowl, cream together the cream cheese and butter. Add the confectioners' sugar and strawberry extract.
- For the vanilla frosting: In a medium bowl, cream together the cream cheese and butter. Add the confectioners' sugar and vanilla extract.
- To assemble: After all the cupcakes have cooled, frost each cupcake in the same order you placed the batter (chocolate, strawberry, vanilla).
EASY NEAPOLITAN CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h55m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-x-5-inch or a 8.5-x-4.5-x-2.5-inch loaf pan with nonstick cooking spray.
- Combine the cake mix, egg whites, oil and 1 cup water in a bowl using an electric mixer, mixing until smooth. Divide the batter evenly among 3 bowls. Leave the first bowl plain. To the second bowl, add the cocoa powder and mix well. To the third bowl, add the freeze-dried strawberries and food coloring to achieve your desired color.
- Using an ice cream scoop, place 2 scoops of chocolate mix into the loaf pan in different areas. Follow with 2 scoops of strawberry mix and 2 scoops of vanilla. Repeat until all the batter is used and the cake has a marbled appearance. Place in the oven and bake until a tester comes out clean, 40 to 45 minutes.
- While the cake bakes, make the ganache. Heat the cream in a small saucepan over a low heat until just simmering. Place the chocolate chips in a heatproof bowl, then pour the cream over the chips and let sit for 1 minute. Whisk until smooth.
- Remove the cake from the oven and let cool for 5 minutes in the pan, then remove to a wire rack (not inverted) and let cool.
- Pour the ganache over the cake, letting any excess drip down the sides.
NEON SNACK CAKE PUSH POPS
Make and share this Neon Snack Cake Push Pops recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 40m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Prepare the cake according to the directions on the box. Pour the cake batter out onto a greased cookie sheet (you're making a thin layer of cake) and bake for 10-12 minutes.
- Once the cake has cooled completely, cut it into small circles using the top of the push pop containers.
- Mix the powdered sugar and butter with an electric mixer until combined. Then, add the vanilla and start adding milk until the icing is your desired consistency.
- Separate the icing into three bowls and mix different food coloring into each until the icing is bright and colorful.
- Slide your push pop containers all the way up and place one of the cake rounds on the slider.
- Pull the slider down to the lowest position, add a bit of icing, then repeat with more cake and icing (alternating colors) until the tube is filled. Place lid on.
Nutrition Facts : Calories 1980, Fat 62.4, SaturatedFat 39.5, Cholesterol 166.8, Sodium 562.4, Carbohydrate 361.4, Sugar 353, Protein 1.6
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- 1. Combine the flour, baking powder and salt in a large bowl and whisk until they are really mixed together. You have to mix all the dry ingredients together first, so that there are no clumps in your batter, which will create white spots. Set aside.
- 2. In a separate bowl, use an electric mixer on medium speed to blend the butter and sugar together, until they become fluffy. Make sure to scrape the sides of the bowl with a spatula so it's all mixed in from the sides.
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- Grease and line three 6 inch round baking tins. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. In a large mixing bowl, add the butter, sugar and vanilla and beat with an electric mixer until smooth and creamy.
- Add eggs, one at a time, beating after each addition. Sift in flour and baking powder. Add milk and sour cream and beat on a low speed until just combined. Don’t overmix.
- Divide batter evenly into three. To one batter, add strawberry extract and a few drops of pink food gel and stir. To another, add the cocoa powder and extra milk and stir until smooth. Leave the final batter as is (that’s the vanilla layer).
- Pour each batter into your three prepared cake tins. Bake cakes in the oven for approximately 30 minutes or until a skewer inserted in the middle comes out clean. Carefully remove the cakes and set on a wire rack to cool completely.
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