
Yesterday I got the urge to bake. I miss baking. A lot. But since I'm not eating sugar, it's hard to have baked goods around. So, I decided to satisfy my hunger for baking, I would make these Cupcake Pops and give them to the people I visit teach. Of course I
had to try one, to make sure they were okay, you know. Don't worry, it was a mess up and was broken, so I think most of the sugar leaked out.
It was actually a lot of fun. I did a double batch, which I wouldn't recommend unless you have some help. These things are fun and easy, but time consuming. I found them
here, at Pioneer Woman's blog, but she got them
here, from Bakerella, who actually appeared on
Martha Stewart to demonstrate them. Try it--it's a lot of little steps, but I think it's worth it. I will post the instructions and recipe below, or you can go to the other websites where I got them from.
You will need:
1 box cake mix (I used Devil's Food, like Pioneer Woman)
1 container icing (I used cream cheese, like Bakerella)
1 pack chocolate bark
1 pack white chocolate bark (I think they call it vanilla)
*Bakerella used pink melts, but I preferred the white.
Sprinkles, colored sugar, M&Ms, etc. for decorating (be creative...I wasn't really)
Lollipop sticks (I had bamboo skewers, so I used those)
Styrofoam block
To Make:
Bake cake in 9x13 pan according to directions and let cool. Crumble into a bowl and add the icing (maybe a little less than a full container). Form into balls (I did them about the size of a bouncy ball, but I think the others did them smaller) and place on a foil-lined baking sheet. Cool in the fridge or freezer (depending on quickly you want them to set) until firm, but not hard. For this next part (shaping), you can use a small, clover shaped cookie cutter as the others used, but I didn't have one small enough, so I just used my fingers to shape it into a cupcake shape--you know, narrow bottom and muffin-top. They actually kind of looked like mushrooms. (Which gives me an idea, but that's for another day.) Melt chocolates in double boilers or in the microwave at 30 second intervals. (If you use a pot of boiling water with a bowl on top, I would suggest not using a glass bowl but use metal instead. Also, be
sure that the water isn't touching the bottom of the bowl when it boils.) Dip the bottom of the cupcakes into the milk chocolate, set upside down on foil baking sheet and put the stick through the middle, but be sure not to go more than half way through the cupcake. When dry, hold cupcakes by the stick and dip tops into white chocolate. While wet, decorate with sprinkles, M&Ms, colored sugar, whatever you want. Stick into styrofoam and let dry. And you're done!
Makes about 25, if you make them the size of bouncy balls (Martha says it makes like 50, but she must make them tiny.)For play-by-play photos, go to the Pioneer Woman or Bakerella links above.