COLORFUL CAKE POPS

DIRECTIONS

Vanilla cake: 

1. Preheat oven to 175 ºC (350 ºF).  
2. Prepare a 12 cupcake pan with  cupcake liners.
3. In a large bowl, combine sugar, flour, salt and baking powder in the bowl with a whisk. Mix until dry ingredients are combined.
4. Add butter and beat until mixture forms a grainy consistency, 30 seconds to 1 minute. 
5. Add milk and mix with a hand mixer.
6. Add eggs and continue beating.
7. Add a big splash of Vainilla Molina Clear to base batter.
8. Divide base batter into 6 bowls and add food color in each bowl. 
9. Pour pink dough into 2 cupcake molds and repeat with the rest of the colors.  
10. Bake for 15 to 20 min. Remove and let cool.

 

Cake pops: 

1. Crumble each colored cupcake and mix with vanilla frosting.  
2. Take dough and shape it round with your hands. Make sure they are round and smooth, without cracks. 
3. Place each ball on a tray.
4. Repeat these steps with all cupcakes and refrigerate.

 

Coating:

1. Microwave candy melts in a deep dish for 30-second intervals. 
2. Remove and mix with a fork, then microwave again until fully melted. 
3. Take 1 cake pop stick, dip into frosting and insert into each cake pop just halfway to prevent cake pop from slipping through.
4. Dip each cake pop.
5. Do this 1 color at a time, to keep it from cooling. 
6. Once well coated, shake it a little to remove dripping.  
7. Insert in a cake pop base.
8. Decorate with sprinkles quickly after coating. 
9. Allow to dry completely.
10. Enjoy!