Cupcake cake pops recipe

We know you like cupcakes but have you thought about making cupcake cake pops? Cake pops are the new food trend and make perfect bite-sized treats for parties

Ingredients

• 48 basic cake pops
• 900g chocolate candy coating
• 450g ounces pink candy coating
• M&M’s or similarly shaped candy for the cupcake tops
• Sprinkles

You will need:

• Flower-shaped cookie cutter (11/4 inches wide by 3/4 inch deep)
• Two deep, microwave-safe plastic bowls
• 48 paper lollipop sticks
• Toothpicks
• Styrofoam block

Method

1. Take a chilled cake 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.
2. If the mixture is still firm enough, you should also be able to gently pull it out by holding the top mounded side.
3. Place the cupcake-shaped cake ball, right-side up, back on the 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.
4. While the cupcake shapes are chilling, melt the chocolate candy coating to use for the bottoms of the cupcake pops. Place the candy coating in a deep, microwave-safe plastic bowl. Melt the 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.
5. Now you’re ready to dip. Take a few cupcake-shaped cake balls out of the freezer to work with at a time. Transfer the rest to the refrigerator at this point, so they stay firm but do not freeze. When you are ready to dip, set up another baking sheet.
6. 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.
7. 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 tea towel handy to wipe off your fingertips, as it is highly likely that you’ll get some coating on them. Don’t use water to rinse your hands, as getting water in the coating can make it unusable.
8. Place the half-coated cupcake shape on the wax paper–covered baking sheet, chocolate candy coating side up, mounded side down.
9. 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.
10. To decorate the tops, melt the pink candy coating in the same way that you melted 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.
11. 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.
12. Place the cupcake pop in a prepared Styrofoam block to dry completely. Repeat with the remaining cupcake pops.