Cupcake Pops

If you think Cake Ball Pops are cute, than you are going to think Cupcake Pops are Gorgeous!!! I cannot speak from experience, but I am going to assume these are a little more difficult to make, but something tells me it will be worth it. Thank you Angie Dudley of Bakerella.com, you have made my life a little prettier!

Ingredients

  • 1 13X9 baked cake (from a box cake mix or from scratch … any flavor)
  • 1 can cream cheese frosting (or about 2 cups equivalent from scratch)
  • 1 flower shaped cookie cutter (1.25″ wide X .75″ tall)
  • 1 package chocolate bark
  • 1 package pink candy melts or white chocolate bark
  • bowls for dipping
  • wax paper
  • aluminum foil
  • lollipop sticks
  • sprinkles, m&ms or something similar for top of cupcake
  • small plastic treat bags and ribbon to package the Cupcake Pops
  • candy cups and truffle boxes to individually package the Cupcake Bites
  • styrofoam block

Directions

  1. Bake a cake from a mix or from scratch and cool completely.
  2. Crumble cake into a fine consistency into a large bowl. Feel free to used a food processor.
  3. Add can of cream cheese frosting or homemade frosting and blend together using the back of a large spoon. Blend thoroughly.
  4. Roll mixture into 1.25″ – 1.5″ size balls and lay on wax paper covered cookie sheet. You may want to periodically rinse and dry your hands off in between.
  5. Cover with aluminum foil or plastic wrap and chill in refrigerator for several hours or in the freezer for 15 minutes.
  6. Remove. Begin to shape into cupcakes using a small flower-shaped cookie cutter. (see below) Take the chilled ball and roll it into more of an oval and then slide into cookie cutter. Push it into cutter until about half fills the cutter and the rest sticks out of the top in the shape of a mound. Then push the shaped cupcake carefully out of the cookie cutter from the bottom. Set right side up on a wax paper covered cookie sheet. Continue with remaining balls.
  7. Once shaped, cover and put them in the refrigerator overnight if you want to do the dipping on the following day.
  8. While cupcake shapes are chilling, begin to heat up your chocolate bark. Brown chocolate bark for the bottoms. Pink or white chocolate for the tops.Follow the instructions on the package for melting. Most recommend heating for 30 second intervals at a time and stirring in between. You can also do the double boiler method.
  9. When you are ready to dip, remove from freezer and set up another wax paper covered cookie sheet.
  10. Take the cupcake shaped mixture and dip bottoms into the melted chocolate – just to the point where the mounded shape starts. Remove from chocolate, turn upside down and wiggle so that the excess starts to slide down slightly. Then lay on the wax paper upside down. If you want them to be lollipops, then go ahead and insert the lollipop sticks while the chocolate is still wet. Be sure to dip  lollipop stick in the melted chocolate before inserting into chocolate bottoms. Continue with rest of the cupcakes. You can also leave some without the sticks. They’re just as cute as Cupcake Bites. (DON’T – get water in the chocolate. Make sure your hands are completely dry. Water will cause the chocolate to separate and mess up all your hard work.)
  11. Dry completely. (15-20 minutes)
  12. Once dry, dip the tops of the cupcakes in the pink or white chocolate. You may need to move it around a little to cover all the exposed areas. (Let the pink chocolate sit for a few minutes after heating to thicken. This will help it from dripping down the sides of the cupcake.)
  13. Remove from the pink/white chocolate and turn right side up. You may need to hold and rotate it if there is any excess so that it doesn’t drip down too far. (You can use a toothpick to help cover any areas the melted chocolate didn’t cover.)
  14. For the Cupcake Bites – just turn right side up and rest on the wax paper. Then go ahead and put a m&m on the top and add sprinkles while wet.
  15. For the lollipops, Continue holding and place an m&m on the top and add sprinkles. Let them dry in a styrofoam block that you have already poked holes into.
  16. When completely dry, cover the lollipops with small plastic treat bags and tie with a ribbon.
  17. For the Cupcake Bites, place in a candy cup and package in small candy truffle boxes to present individually.

Notes: Go to Bakerella.com for more info or watch the How-to-Video on Marthastewart.com

Advertisements

Got Comments?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: