Ingredients with Measurements:
- 1 box vanilla cake mix
- 1 cup fresh strawberries, chopped
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup milk
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 package white chocolate candy melts
- 20-25 cake pop sticks
- 1/4 cup pink sanding sugar
Special equipment needed:
- Cake pop maker or mini muffin tin
- Cake pop stand or Styrofoam block
Step-by-step instructions:
1. Preheat the oven to 350°F. Prepare the cake mix according to package instructions, then fold in the chopped strawberries.
2. Grease the cake pop maker or mini muffin tin with cooking spray. Spoon the cake batter into the molds, filling each one about 2/3 full.
3. Bake the cake pops for 10-12 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely.
4. In a large mixing bowl, beat the softened butter until creamy. Add the powdered sugar, milk, vanilla extract, and salt, and continue to beat until smooth and fluffy.
5. Crumble the cooled cake pops into the bowl with the frosting, and mix until well combined.
6. Roll the cake mixture into small balls, about 1-2 inches in diameter. Insert a cake pop stick into each ball, then place them on a cake pop stand or Styrofoam block.
7. Melt the white chocolate candy melts in a microwave-safe bowl, stirring every 30 seconds until smooth.
8. Dip each cake pop into the melted chocolate, tapping off any excess. Sprinkle with pink sanding sugar while the chocolate is still wet.
9. Place the cake pops back onto the stand or Styrofoam block and let them cool and harden completely.
Time:
Preparation time: 30 minutes
Cooking time: 10-12 minutes
Temperature:
Oven temperature: 350°F
Serving size:
Makes 20-25 cake pops
Nutritional information:
Calories: 230
Fat: 9g
Carbohydrates: 38g
Protein: 1g
Sodium: 120mg
Sugar: 32g
Substitutions for ingredients:
- You can use fresh or frozen strawberries in this recipe.
- If you don't have a cake pop maker or mini muffin tin, you can bake the cake batter in a regular cake pan and crumble it into small pieces.
- You can use any type of candy melts or chocolate for dipping the cake pops.
Variations:
- Try using different types of fruit, such as raspberries or blueberries, instead of strawberries.
- Add a teaspoon of lemon zest to the frosting for a tangy twist.
- Drizzle melted dark chocolate over the cake pops for a two-tone effect.
Tips and tricks:
- Make sure the cake pops are completely cooled before dipping them in the melted chocolate.
- If the cake mixture is too dry, add a tablespoon of milk at a time until it reaches the right consistency.
- Use a toothpick to help remove any excess chocolate from the cake pops.
Storage instructions:
Store the cake pops in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Let the cake pops come to room temperature before serving.
Presentation ideas:
Arrange the cake pops on a platter or cake stand, and sprinkle with additional sanding sugar or edible glitter for a festive touch.
Garnishes:
Fresh strawberries or whipped cream make great garnishes for these cake pops.
Pairings:
Serve these cake pops with a glass of cold milk or a cup of hot tea.
Suggested side dishes:
These cake pops make a great dessert on their own, but you could also serve them with fresh fruit or a scoop of ice cream.
Troubleshooting advice:
- If the cake pops are too crumbly, add more frosting to the mixture.
- If the melted chocolate is too thick, add a teaspoon of vegetable oil to thin it out.
Food safety advice:
Make sure to wash your hands and any utensils or equipment used in this recipe thoroughly before and after handling food.
Food history:
Cake pops originated in the United States in the early 2000s and quickly became a popular dessert trend.
Flavor profiles:
These cake pops have a sweet and fruity flavor, with a creamy vanilla frosting and a crunchy candy coating.
Serving suggestions:
These cake pops are perfect for parties, baby showers, or any special occasion.
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