Laura Mariano
Ingredients
- For Cake Pops:
- 1 cup butter
- 1½ cups granulated sugar
- 1 tbsp vanilla
- 4 eggs
- 2½ cups cake flour, and a little extra for dusting
- ½ cup whole wheat flour
- 1 tbsp baking powder
- ½ tbsp salt
- 1¼ cup whole milk
For Vanilla Buttercream Frosting:
- ½ cup unsalted butter, softened
- ½ cup whole milk
- 1 tbsp vanilla
- 3¾ cups powdered sugar
For Chocolate Icing:
- 2 cups white or dark chocolate chips, semisweet
- 2 tbsp butter
For Serving:
- candy sprinkles
Instructions
Cake Pops:
Preheat the oven to 350 degrees F.
Grease and flour a 9 by 13-inch baking, then set aside.
Sift together the cup cake flour, whole wheat flour, baking powder, and salt. Set aside.
Cream together butter and sugar until pale and evenly incorporated. You can also use an electric mixer for this.
Then, add the vanilla, milk, and eggs. Continue creaming.
Fold the sifted dry ingredients into the wet ingredients in batches. Mix well after addition.
Pour the batter into the greased cake pan.
Bake for about 30 to 35 minutes, until a cake tester comes out clean. Set aside and let cool.
Vanilla Buttercream Frosting:
Cream butter and powdered sugar until pale and evenly incorporated.
Add milk and vanilla. Continue creaming. Then, set aside.
Use a food processor to process the cooled cake until it turns into coarse crumbs.
In a large bowl, gradually mix the cake crumbs with 1 cup of frosting at a time, until the crumbs are moist enough to remain in rolled balls.
You can test this by squeezing the mixture together with your hand.
Set aside any excess frosting.
Make 2 tablespoon-sized balls out of the cake and set on a cookie sheet lined with parchment paper
Freeze the cake balls for 10 minutes.
Chocolate Icing:
Melt the butter and chocolate together for 2 minutes using a microwave. Stir the mixture at 20 second intervals.
Remove the frozen cake from the freezer and attach with lollipop sticks.
Dip the cake pops into your desired icing and cover with your choice of sprinkles.
