WE ARE WHAT WE EAT
So when I asked my son what he wanted mama to make him for his birthday, he responded with, “Cake Pops!” Being that I’d never made them before, it peaked my interest. I searched the internet for a homemade funfetti cake and got to work! I found a great recipe through Sally’s Baking Addiction. If you would like to see the original recipe, or just scroll through her amazing page of flavorful recipes, click the link or just scroll down for her funfetti cupcake recipe.
- 1 and 2/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 1 large egg
- 1/4 cup yogurt (plain or vanilla; or greek yogurt; or sour cream)
- 3/4 cup milk (cow’s milk; or soy milk; or almond milk)
- 2 teaspoons vanilla extract
- 1/2 cup rainbow jimmies/sprinkles (not nonpareils)
- 3/4 cup (170g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar
- 1/4 cup (60ml) heavy cream or half-and-half*
- 2 teaspoons vanilla extract
- salt, to taste
Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners or a 9″ round cake baking dish/pan. Set aside.
In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar – mixture will be gritty. Chill in the refrigerator for 1 minute. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Slowly stir in sprinkles, but do not overmix because the sprinkles will bleed their color.
Divide batter among 12 cupcake liners (or 24 mini) or in the 9″ baking pan and bake for up to 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 8-9 minutes if making mini cupcakes. Allow to cool.
For the frosting: in a medium bowl, beat the softened butter on medium speed with an electric or stand mixer fitted with a paddle attachment. Beat for about 3 minutes until smooth and creamy. Turn mixer off and add confectioners’ sugar, cream, and vanilla extract. Mix on low for 1 minute then increase to high speed and beat for 3-4 full minutes. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. Add salt if frosting is too sweet (I usually add 1/4 teaspoon). Frost cooled cupcakes and top with sprinkles.
Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5.
Assembling Cake Pops
- In a large bowl break up the cupcakes into tiny pieces. They should be completely crushed into crumbs.
- Take 1 cup of the frosting (at room temperature) and mix it into the crushed up cake. Fold icing into cake and mix it up well. it should stick together nicely but not be too sticky. If it’s too dry, add more frosting. Form into 1-1.5″ balls and put on a plate. You should have anywhere from 25-30 cake pop balls.
- Place in the freezer for 30 minutes or the refrigerator for 1 hour.
- Melt down some white chocolate morsels according to the packages instructions.
- Pull out the cake pop balls and insert lollipop sticks into the bottoms.
- Coat each pop in white chocolate and top with rainbow sprinkles before the chocolate sets.
- Set the cake pop in a styrofoam base in the fridge so that the pop can harden and set.
- once set, consume, and enjoy!!
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