Cookies & Cream Cake Pops

Raise your hand if you love cake pops!
if your hand is down, I’m sorry to say you’re lying to yourself…

A few weeks ago I posted my Embellished Mini Cupcakes recipe and I had a bit of leftover cake and frosting. Without wanting to waste any good cake or frosting, I decided to mix them together to make some cake pops! (before you go all ‘eww!’ on me, I made these at the same time as the mini cupcakes, I just decided to post the recipe today)

I have decided that while cake pops are more time consuming than difficult, I will never again make cake pops without rolling the outside in some kind of crumbly deliciousness for two reasons: 1) it tastes sooooo good! And 2) it looks way better since no matter how hard I try, my chocolate coating always looks lumpy on my cake pops.

Since Cookies & Cream is one of those ‘universally loved among all ages’ kinds of flavors, I went ahead and rolled my vanilla cake pops in crushed Oreo cookie crumbles. Talk about YUM! Try these out this week and take them to your next event, I’m sure everyone will thank you!

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Cookies & Cream Cake Pops

Ingredients
– 1 white cake mix, prepared, baked, and crumbled
– 1/4 cup – 1/2 cup vanilla canned frosting
– Lollipop Sticks
– White melting chocolate (I like the vanilla almond bark for this)
– Chocolate sandwich cookies (Oreos or the like), crushed to a fine powder

Directions
1. Mix together cake crumbles and 1/4 cup canned frosting. Add more frosting in a tablespoon at a time until a playdough-like consistency is achieved.
2. Using about a spoonful of cake mixture, roll into a ball shape. Continue until all cake is formed into balls.
3. Chill for 20 minutes in the refrigerator.
4. Melt chocolate in the microwave per package directions in a microwave-safe glass measuring cup. This will make dipping easier.
5. Dip a 1/4 inch of a lollipop stick in melted chocolate and push halfway into a cake ball. Continue until all are lollipop-ed. Chill for 5 minutes in the fridge.
6. Pour Oreo crumbles onto a plate. Spread evenly.
7. Submerge each cake pop in the melting chocolate and tap off excess. Immediately roll the edges in the Oreo crumbles until all sides are covered. You could also choose to only roll the edges and bottom for a cool look too!

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8. When all pops are chocolate and Oreo covered, place in fridge for 5 more minutes or until chocolate hardens.

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If you love cake pops, “like” this post and send me pictures of your creations!!

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Embellished Mini Cupcakes

What’s better than a cupcake? A mini one!

Why, you ask? Because mini cupcakes mean getting to try multiple flavors without the tummy ache!

Especially good for Graduation Parties, these Embellished Mini Cupcakes are sure to be a hit at any function. You can modify any cake mix and frosting combination to make something extra special. Top it off with sprinkles, cookie crumbles, fruit, or other embellishments for a truly scrumptious miniature treat!

This week we have made Cookies & Cream and Chocolate Sprinkled graduation minis, but the combinations are endless! Look out for more Embellishment ideas below and in the future!

P.S. So sorry for the horrible pics this week! I frosted the minis in the box I was giving them in, and didn’t want to risk smudging them if I took them out for a good photo!

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Embellished Mini Cupcakes

Ingredients
– 1 box cake mix of your choice
– Submergers (mini cookies, fruit, mini candy bars, etc)
– 1 jar canned frosting of your choice
– Sauces or extracts for flavoring frosting (optional)
– Embellishments (sprinkles, cookie crumbs, fruit, etc)

Directions
Preheat oven per box directions, usually 350.
1. Prepare cake mix per directions.
2. Line a mini cupcake pan with mini paper liners. Place a submerger (if using) in the bottom of each mini cupcake liner, then top with cake batter until each cup is 2/3 full.
3. Bake per box directions, then let cool completely.
4. Add sauce/extract into frosting if using. Place frosting into a piping bag. Pipe dollops of frosting onto each cooled cupcake.
5. Sprinkle on embellishments while frosting is still wet.

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Flavor combos
– Cookies & Cream: white cake, mini Oreo submerger, vanilla frosting, crushed Oreo embellishment
– Chocolate Graduation: Chocolate Fudge cake, chocolate frosting, silver and gold sprinkles
– Strawberry Lemonade: Lemon cake, strawberry frosting, lemon gummy candy embellishment
– Peach: White cake, fresh diced peach submerger, cream cheese frosting, fresh peach slice embellishment
– Berry Wild: white cake, fresh diced strawberry submerger, cream cheese frosting, fresh blueberry embellishment
– Thin Mint: chocolate cake, white frosting with peppermint extract addition, Andes Candy or crushed thin mint embellishment
– Snickers: chocolate cake, mini snicker submerger, vanilla frosting, crushed peanut embellishment and caramel sauce drizzle

Flavor combinations are endless! “Like” this post if you want to make these and send us pictures of your favorite flavor creations!

Samoa-Style Cupcakes

How many boxes of Girl Scout Cookies do you have hidden away still?

If you’re like me, you devoured yours the minute the shipment came in and have been chasing down those little darlings in green vests trying to get your hands on more Thin Mints…but I digress.

Inspired by the nearly-over Girl Scout Cookie Season, I’ve put together a Samoa-Style Cupcake for you to share.

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Ingredients:

1 package yellow cake mix
3 eggs
1 cup water
1/2 cup vegetable or canola oil
1 tub creamy vanilla frosting
1 jar caramel ice cream topping
1 small package shredded coconut
1/3 cup semi-sweet chocolate chips, melted

Directions:

1.Preheat oven to 350 degrees. Line 24 muffin cups with cupcake liners.

2.In a medium mixing bowl, combine cake mix, eggs, water, and oil. Mix until no more lumps are present. Pour batter evenly into liners, filling each cup two-thirds full.

3. Bake cupcakes for 15 minutes or until a toothpick comes out clean.

4. While cupcakes are baking, empty vanilla frosting into a small mixing bowl and pour in HALF of the caramel topping. Mix well, then set aside.

5. In a separate mixing bowl, combine remaining caramel topping with shredded coconut. Mix well. It’ll be sticky, but keep mixing until all coconut is covered in ooey-gooey caramel.

6. Once cupcakes are cooled, dollop on about 2 Tablespoons of caramel frosting.

7. Scoop about 1 Tablespoon of caramel-coconut mixture and set in the center of the frosting.

8. Place melted chocolate chips into a zip-top bag and snip a small corner off to make a teeny-tiny hole in your “piping bag.” Drizzle the cupcakes with chocolate, leaving some of the coconut and frosting mixture showing through.

9. Place cupcakes in the refrigerator until set, then serve to a group of hungry Girl Scouts, or sit and enjoy one with a hot cup of coffee and a good book!

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Let us know what you think of this recipe by “Liking” it and commenting with a photo/update of the Samoa-Style Cupcakes you make at home!