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Cake Pops

I was working on a recipe using Udi’s Double Chocolate Muffins and realized that the muffins would make perfect Cake Pops.  Have you heard of Cake Pops?  They are so simple to make and just so cute!  They even have them at Starbucks now – but not for us GF folks…

The cake pops pictured here are not mine.  They are from the Wilton site and show their adorable cake pop stand and perfectly made Cake Pops that would be ideal for spring or Easter.

My cake pops were eaten by two people (who shall remain nameless) before I took a picture.  I only made a few because I just had one muffin left, but they were great!

Here is the general concept of cake pops and how I made them with the muffins.

Cake Pops are made by combining prepared cake and frosting, rolling them into a ball, freezing the balls, inserting a lollipop stick, and then dipping the ball in chocolate.

To make 3-4 Udi’s Cake Pops

1 Udi’s Double Chocolate Muffin
2 Tablespoons Chocolate Frosting (such as Betty Crocker)
3-4 lollipop sticks
3/4 cup chocolate melting wafers (I used Wilton)
sprinkles, optional

In a bowl, combine the muffin and frosting.  Use a spoon or small rubber spatula and “smoosh” together until well combined.

Cover a plate with parchment or waxed paper.

Take a rounded Tablespoon of the mixture and roll in your hands until a smooth ball is formed.  Place the ball on the plate.  Continue to make as many balls as the batter will allow.

Place the balls in the freezer for at least two hours.  Once chilled through, insert a lollipop stick.

If desired, melt the chocolate candy wafers as directed on the package.  Dip each ball in the melted chocolate and decorate as desired.

To keep the pops upright while the chocolate is hardening, place a wire cooling rack on top of a few mugs.  Insert each stick through the rack so the pop is on top and just the bottom of the pop is touching the rack.   You can sprinkle the tops with nuts or sprinkles while the chocolate is not hardened.

Allow the outer chocolate coat to harden before eating.  It will just take a few minutes if your room is not too warm.

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9 Responses to “Cake Pops”

  1. Maggi says:

    I make GF cake pops all of the time. In fact, the only reason why I keep the Betty Crocker GF mix on hand is for cake pops. The KAF mix I buy is for cakes (because one box makes two layers) but the one-layer BC mix is perfect for about 50 1-inch cake pops.

  2. Amy D. says:

    Maggi, if you make yours with regular GF cake mix, do you have to add more frosting? Or is the cake dense enough to hold together in a ball with the same amount that you’d use for a muffin?

  3. Hilary says:

    Wait…so you don’t bake them at all? You’re eating frozen cake batter? I’m confused.

  4. kelley says:

    To do a large batch, would I just use the BC cake mix and a container of frosting? This is a great idea for a baby shower I am hosting! Thank You :o)

  5. Nancy says:

    I use a large square of styrofoam to let the chocolate harden – just put the lollipop stick into the styrofoam – can use it over and over. Also if you are making lots of the pops you can use an electric griddle on low with a towel on it to keep the chocolate fluid and dont have to keep microwaving it. just set your bowls of chocolate on the towel and they stay just how you need it to dip

  6. Kendall says:

    So, if I use cake mix, I actually bake the cake, and then crumble it up and the frosting is what holds it together? (I don’t bake very often.. I .need instructions that would be for a 5 year old lol.)

  7. jkcafferty says:

    Kendall – you got it! Try it out and see how it goes. You can adjust the frosting to cake ratio to meet your needs. Good luck! Jen

  8. Maggi says:

    @ Amy D – I don’t think it needs an inordinate amount of frosting. I suppose overcooking your cake or low ambient humidity will play more of a role in determining how much frosting you use. But you only use enough to be able to roll the mixture into a ball. I generally use about 1/3 – 1/2 a tub of frosting per one BC GF cake mix.

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