Recipes

Cupcake Pops

Last Friday, I mentioned that I made cupcake pops for a little girl’s birthday (per this post).  I’ve made cake pops for Valentine’s Day but this time, I wanted to take it one step further by making cute little cupcakes.  I bought the Cake Pops book by Bakerella.  Her book is awesome!  There are a lot of pictures and trouble shooting tips for the hot mess that I am.  You just need a lot of patience and give yourself a couple of hours to make these.  The smiles that the cupcake pops brought to people’s faces made all the effort worth while.  For full directions read here but for the abbreviated version here we go…

1. The process starts with regular red velvet with cream cheese frosting cake balls that have been chilled in the freezer for about 15 minutes.

2. Form the ball into a cylinder shape.

3. Slide it into the flower shaped cookie cutter.  The excess will form a mound at the top on one side.

4. Place in the freezer for 5 to 10 minutes.

5. Dunk the bottom of the cupcake in the melted candy coating until it hits the bottom of the mounded cupcake top.

6. Place the cupcake top-side down and immediately, dip the tip of the lollipop stick into the melted candy coating, and insert the stick straight into the cupcake while the chocolate is still wet.

7. After the chocolate has dried completely, dip the top of the cupcake into the melted pink candy coating.

8. While the pink candy coating is still wet, place an M&M (M side down) on top and add sprinkles.

Yay for cupcake pops!