12
13
RED VELVET CAKE POPS
Makes 24
Ingredient
Quantity
Butter, softened
115g
Caster sugar
115g
Soured cream
60ml
Vanilla extract
1 tsp
Egg, beaten
1 tsp
Red food colouring paste
Self-raising flour
115g
Cocoa powder
1 tsp
1. Beat together the butter and sugar in a medium sized mixing bowl, until pale and fluffy.
2. In a jug gently blend the soured cream, vanilla extract, egg and the red food colouring paste,
then gradually add to the butter mixture with 1 tbsp of sieved flour, beating well after each
addition.
3. Sift the remaining flour and cocoa into the bowl and stir well until combined.
4. Preheat the Cake Pop Maker for 2 minutes and when the green READY light illuminates,
grease the moulds lightly with vegetable oil then add a heaped teaspoon of mixture into each
of the 12 moulds.
5. Close the lid and cook for 4 minutes or until the cake pops are well risen and spring back
when touched. Continue to bake until all of the mixture is used.
6. Turn off the Cake Pop Maker and leave the cakes to cool for about 1 minute then carefully
remove and leave on a wire rack to cool.
7. Place the cake pops onto sticks and decorate with your choice of frostings, chocolate and
sprinkles.
CHOCOLATE FUDGE CAKE POPS
Makes 24
Ingredient
Quantity
Plain chocolate
100g
Butter
100g
Soft light brown sugar
100g
Egg, beaten
1
Soured cream
60ml
Vanilla extract
1 tsp
Self-raising flour
100g
Cocoa powder
2 tbsp
1. Break the chocolate into pieces and place in a medium sized saucepan with the butter and
soft brown sugar then melt gently over a low heat, stirring occasionally until the sugar has
dissolved. Allow to cool for 5 minutes.
2. In a jug gently blend together the egg, soured cream and vanilla extract then gradually add
to chocolate mixture and beat well.
3. Sift the flour and cocoa into the pan and stir well until all combined.
4. Preheat the Cake Pop Maker for 2 minutes and when the green READY light illuminates,
lightly grease the moulds with vegetable oil then add a heaped teaspoon of mixture into each
of the 12 moulds.
5. Close the lid and cook for 4 minutes or until the cake pops are well risen and spring back
when touched. Continue to bake until all of the mixture is used.
6. Turn off the Cake Pop Maker and leave the cakes to cool for about 1 minute then carefully
remove and leave on a wire rack to cool.
7. Place the cake pops onto sticks and dip in melted chocolate and decorate with mini fudge
cubes.
