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How to make Cupcake Cake Pops (video)

cupcake-pops-recipe

Cupcake Pops Recipe

I know I’m so incredibly late to the Cake Pops party, but hey I’m here, even if it’s a year later! The beautiful and talented Bakerella introduced the world to her cake pops and I’ve been ooh’in and aah’in from day one.

Bakerella was kind enough to email me a few extra tips to ensure that these cuties would turn out perfect. And they sure did. Since Sunday is Valentine’s Day, I thought this would be a perfect Saturday afternoon project for you and your kids.

I added a big shortcut to the recipe – a BIG one. I always say, if there’s a shortcut to baking something, I’m gonna take it. Wanna know what my secret is? Come watch!

How to make Cake Pops (video): Cupcake Shape

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Cake Pops Recipe: Cupcake Pops

Servings: Makes 20 cake pops Prep Time: Cook Time:
cupcake-pops-recipe

It seems like there are a lot of steps, but I’ve taken care to give you detailed instructions so that your cupcake pops come out beautiful! I purchased all my ingredients (except for the cake mix and frosting) at Michael Arts & Craft Store. Use a cookie cutter no larger than 1.25”.

You don't have to bake the cake in the microwave (though technically it's no longer "baking" right!?) and instead you can bake the cake in the oven according to package instructions.

recipe adapted from Bakerella

Ingredients:

1 box red velvet cake mix + ingredients needed to make the cake according to package instructions
1 can cream cheese frosting
1.25” round or flower shaped cookie cutter
1 bag chocolate candy melts (or chocolate bark)
2 bag each pink and hot pink candy melts (or colors of your choice)
3 tablespoons canola or vegetable oil
parchment or wax paper
sprinkles
20 popsicle sticks
large styrofoam block
20 clear candy bags
ribbon

Directions:

1. Mix the cake batter according to package instructions. Pour batter in an 13" x 9" microwave safe pan. If you are using a smaller pan, use less batter or divide into two (though your cooking time will decrease and you'll have to adjust on your own.)

2. Set your microwave on medium-high (level 7) and cook time for 9 minutes. Take a peek, and if there is a large area of "wet" batter, add another 1 minute - 3 minutes, until there is barely any wet batter on surface. It's okay if the center is still just slightly wet - it will finish cooking as it cools. Let cake cool 10 minutes. Use a large spoon or fork to break up the chunks so that the steam can escape and cool faster. Now let cake cool the rest of the way.

3. Place the cake chunks into a food processor and pulse until cake is crumbly, about 8 times. You may want to do this in 2 batches. Dump the cake crumbles into a large bowl.

2. Add about 3/4 of the can of cream cheese frosting and use a large spoon mix well until you can’t see any of the frosting. The cake should be a bit wet and sticky. Take a little scoop in your hands and roll into a ball. If the ball falls apart, mix in another big spoonful of frosting. The ball you form should stick together nicely, not crumble apart.

3. Using your hands, roll the cake into 1.5” compact balls and place on baking sheet. If the balls don’t quite stick well, mix in more frosting. Refrigerate the balls for 40 minutes (or freeze for 15 minutes)

4. In separate bowls, melt the candy melts in the microwave at 30 second intervals, stirring each time until smooth. This should take about 1 1/2 minutes. Stir in 1 tablespoon of the cooking oil in each bowl to thin out the frosting a bit.

5. Let’s form the cupcakes. Roll a cake ball into an slight oval. Stick one end into the cookie cutter and use your hands to press and form so that it has a flat bottom and a round muffin top. Pop it out of the cutter and place back on the plate. Repeat with all balls and then return to refrigerator to chill.

6. Line a baking sheet with parchment or wax paper. If your candy melts have stiffened a bit, return to microwave for 30 seconds.

7. Take one cupcake and dip the base into the chocolate melt to completely cover the bottom. If the chocolate is too thick, stir in a teaspoon of cooking oil. Place the dipped cupcake upside down onto the baking sheet. Insert a popsicle stick in the middle of the base. Repeat with the remaining.

8. Now let’s dip the top! Start with the first batch again. If needed, you can warm the pink candy melts in the microwave for 30 seconds. Holding the cupcake by the popsicle stick, dip and swirl the top of the cupcake into the pink. Sprinkle the top with a bit of fun sprinkles and then poke the stick into the styrofoam block to let the cupcake pop dry. Repeat with remaining.

9. When the cupcake pops are dry, package them with the clear bags and a pretty ribbon.

Comments 80

  1. Marla

    I absolutely love this! I just baked my first microwave cake and the kids love it. The balls are next and we will be feeding the homeless and handing out your quick and easy cake pops! Thank you so much! You’re a blessing!

  2. Rocio

    LOVE LOVE LOVED this video, and sorry if it comes from a total stranger from other continent I LOVE YOU!! You just saved me $25 from a 1 session cakepops class @ a local store, I can´t wait to make these cake pops for my daughter´s birthday party!!
    By the way, I´m amazed by the microwave “baking” it´s so quick and easy!

    greetings from Ecuador!!

  3. MedicMom12

    My mom saw something similar to these on a “Live” broadcast show, either The Talk or The Today Show. She told me about them, and thought they would be perfect for my soon to be 2-year-old’s birthday party. After seeing the prices to have them made, I almost fell out (literally). I came across your site and I am going, tomorrow, to get the supplies to try these!! They are going to make perfect party favors!! We are going to attempt to decorate them in a fire fighter theme, to match his party theme. Thanks for this!! I am so releaved. We love DIY things!! Cheaper, and so much more fun!!

  4. Siti Haidah

    Tks for the great tips..its really useful n i’m going to make this for my kids fun-raising events..

  5. Denise

    Hi, I really love the instructions you gave on how to make cupcake cake pops. Anyways I was wondering if I could use any type of chocolate like hersheys for example because I am not able to find candy melts in honolulu. I really wanna try and make those delicious cupcake cake pops and would you think it would be a great idea to use the chocolate, strawberry or caramel syrup for the ice cream as decoration on the cupcake cake pops? Thank you!

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  7. Ana Paz

    Love your recipe, and the easy way you do it!! Congrats from Guatemala ;D

  8. Yvette

    You can find Candy Melts at any of the Walmarts on the island, also at Party City in Waikele. I purchased from both places.

  9. sylvia

    Thank you very much for the information and the tips you explain it very simple and fun for me and my daughter. I really appreciate your time and concern for other people to undertand it.

  10. Whitney

    What an awesome idea…save time and cook in the microwave. However, I followed your directions exactly, and by 13 minutes, the whole inside of the cake was still uncooked. The outside was fine, but the whole inside looked as if I just put the batter in the pan. I don’t want to burn the outsides by cooking it longer. Any thoughts?

  11. SteamyKitchen

    Hi Whitney, the whole cake gets crumbled anyways – just use a big spoon and scoop out what’s cooked and microwave the uncooked portion for another minute.

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