Ingredients with Measurements:
- 1 box of lemon cake mix
- 1/2 cup of vegetable oil
- 3 eggs
- 1/3 cup of lemon juice
- 1/2 cup of water
- 1/2 cup of powdered sugar
- 1/4 cup of unsalted butter, softened
- 1 tablespoon of lemon zest
- 1 package of white candy melts
- 1 package of lollipop sticks
- 1 tablespoon of vegetable shortening
- Yellow food coloring (optional)
Special equipment needed:
- Cake pop maker or mini muffin tin
- Cake pop stand or Styrofoam block
Step-by-step instructions:
1. Preheat the cake pop maker or mini muffin tin according to the manufacturer's instructions.
2. In a large mixing bowl, combine the lemon cake mix, vegetable oil, eggs, lemon juice, and water. Mix until well combined.
3. Pour the batter into the cake pop maker or mini muffin tin and bake according to the manufacturer's instructions.
4. Once the cake pops are done, remove them from the maker or tin and let them cool completely.
5. In a separate mixing bowl, combine the powdered sugar, softened butter, and lemon zest. Mix until well combined.
6. Crumble the cooled cake pops into the mixing bowl with the buttercream mixture. Mix until well combined.
7. Roll the mixture into small balls and place them on a baking sheet lined with wax paper.
8. Melt the white candy melts in a microwave-safe bowl according to the package instructions. Add the vegetable shortening and yellow food coloring (if using) to thin out the candy melts and create a smooth consistency.
9. Dip the lollipop sticks into the melted candy melts and insert them into the cake balls. Let them set for a few minutes.
10. Dip the cake balls into the melted candy melts, tapping off any excess. Place them on the cake pop stand or Styrofoam block to let them set.
11. Once the candy melts have hardened, the lemon drop cake pops are ready to serve.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Total time: 35 minutes
Temperature:
Cake pop maker or mini muffin tin: 350°F
Microwave: High
Serving size:
Makes approximately 24 cake pops
Nutritional information:
Calories per serving: 150
Total fat: 8g
Saturated fat: 3g
Cholesterol: 25mg
Sodium: 170mg
Total carbohydrate: 19g
Dietary fiber: 0g
Sugars: 12g
Protein: 1g
Substitutions for ingredients:
- Lemon cake mix can be substituted with vanilla cake mix and 1 tablespoon of lemon extract.
- Vegetable oil can be substituted with canola oil or melted coconut oil.
- Lemon juice can be substituted with lime juice or orange juice.
- Powdered sugar can be substituted with granulated sugar that has been finely ground in a food processor.
- Unsalted butter can be substituted with salted butter, but reduce the amount of salt in the recipe accordingly.
- White candy melts can be substituted with white chocolate chips or almond bark.
Variations:
- Add a teaspoon of poppy seeds to the cake batter for a lemon poppy seed flavor.
- Use a different flavor of cake mix, such as strawberry or chocolate, and adjust the buttercream mixture accordingly.
- Add a teaspoon of vanilla extract to the buttercream mixture for a richer flavor.
- Top the cake pops with sprinkles or edible glitter for a festive touch.
Tips and tricks:
- Make sure the cake balls are completely cooled before dipping them in the candy melts to prevent them from falling apart.
- If the candy melts are too thick, add more vegetable shortening to thin them out.
- Use a toothpick to remove any air bubbles from the candy melts after dipping the cake balls.
- Store the lemon drop cake pops in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Store the lemon drop cake pops in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The lemon drop cake pops can be served chilled or at room temperature. Do not microwave them as the candy melts will melt.
Presentation ideas:
Arrange the lemon drop cake pops on a cake stand or platter and garnish with fresh lemon slices or edible flowers.
Garnishes:
Fresh lemon slices, edible flowers, sprinkles, or edible glitter.
Pairings:
Serve the lemon drop cake pops with a glass of iced tea or lemonade.
Suggested side dishes:
Fresh fruit salad or a cheese platter.
Troubleshooting advice:
- If the cake balls are too dry, add more buttercream mixture to the crumbled cake.
- If the candy melts are too thick, add more vegetable shortening to thin them out.
- If the cake balls are falling off the lollipop sticks, dip the sticks in the melted candy melts and insert them again.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before and after handling food. Store the lemon drop cake pops in the refrigerator to prevent bacterial growth.
Food history:
Cake pops originated in the United States in the early 2000s and quickly became a popular dessert trend. They are often served at parties and events as a fun and portable dessert.
Flavor profiles:
The lemon drop cake pops are sweet and tangy with a bright lemon flavor.
Serving suggestions:
Serve the lemon drop cake pops as a dessert or a sweet snack.
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