Go Back
Print

Cake Pops for Chocolate Week

Cake pops are so easy to make! In collaboration with Rangemaster I produced a batch of Cake Pops for Chocolate Week. Check out the recipe.
Calories 130kcal
Author Sisley White

Ingredients

  • 110g soft unsalted butter
  • 110g caster sugar
  • 2 large eggs
  • 75g self raising flour
  • 50g cocoa powder

Buttercream

  • 125g unsalted butter soft
  • 1 teaspoon vanilla extract
  • 300g icing sugar
  • 4 teaspoons of milk

For the chocolate coverings and decorations

  • 1 bar of milk chocolate or white chocolate
  • sprinkles

Instructions

  • Preheat the oven to 180 ÂșC.
  • Prepare a cupcake tin for 12 cupcakes.
  • Cream the butter and sugar.
  • Beat in the eggs.
  • Sieve in and fold the flour and cocoa powder.
  • Divide between the cupcake cases and bake for 10-15 minutes.
  • Once baked leave to cool.
  • To make the butter cream hand mix or with an electric whisk the butter and slowly add the icing sugar.
  • Add the milk and vanilla extract to until light and smooth
  • When the cakes are cool crumble them into the butter cream and mix in.
  • Roll balls of cake pop mix (I did 1 tablespoon per ball) and place on a greasproof paper lined tin ready to go in the fridge.
  • When they are rolled place in the fridge for 30 minutes.
  • While the cake pops are in the fridge melt the chocolate in a bowl over a pan of warm water.
  • When the cake pops are cold take them out and pop the end of a cake pop stick in to the chocolate and then into the cake pop to make a seal to hold the stick and cake together.
  • As the cake is cold the seal of chocolate will set quickly.
  • Now it's enjoy dipping them time. Dip them and spin them slightly to get off any extra chocolate.
  • Decorate with sprinkles and leave somewhere upright to harden.