CUPCAKES AND CAKE POPS RECIPES

Name: Red Velvet Cake Pops
Prep time: 45 min
Total time: 2 h 40 min
Yield: 46
Ingredients: 1 box Betty Crocker™ Super Moist™ white cake mix; Water, vegetable oil and egg whites called for on cake mix box; 1 bottle (1 oz) red food color; 2 tablespoons unsweetened baking cocoa; 1 cup Betty Crocker™ Rich & Creamy cream cheese frosting (from 1-lb container); 1 package (24 oz) vanilla-flavored candy coating (almond bark); 2 tablespoons shortening; 46 paper lollipop sticks; Red sparkling sugar

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RED VELVET CAKE POPS RECIPE - BETTYCROCKER.COM

Red Velvet Cake Pops Recipe - BettyCrocker.com image

Bright and moist, these Red Velvet Cake Pops are perfect for Valentine's Day, the holidays, or just because. Making red velvet cake pops is easy. Simply bake Betty Crocker™ Super Moist™ Cake Mix, crumble, mix in frosting and shape into balls before freezing. Follow the directions to create the candy coating and have fun dipping the homemade cake pops before sprinkling them with sugar. Sweet, simple and delicious.

Provided by Betty Crocker Kitchens

Total Time 2 hours 40 minutes

Prep Time 45 minutes

Yield 46

Number Of Ingredients 9

Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 bottle (1 oz) red food color
2 tablespoons unsweetened baking cocoa
1 cup Betty Crocker™ Rich & Creamy cream cheese frosting (from 1-lb container)
1 package (24 oz) vanilla-flavored candy coating (almond bark)
2 tablespoons shortening
46 paper lollipop sticks
Red sparkling sugar

Steps:

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, beat cake mix, water, oil, egg whites, food color and cocoa with electric mixer on medium speed 2 minutes. Pour into pan.
Bake and cool as directed on box for 13x9-inch pan. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1 1/2-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
In microwavable bowl, microwave candy coating and shortening uncovered on Medium (50%) 2 minutes, then in 15-second intervals, until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted coating and insert stick into 1 cake ball no more than halfway. Repeat. Return cake pops to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip each cake ball into melted coating to cover; tap off excess. Poke opposite end of stick into foam block. Sprinkle with red sugar. Let stand until set.

Nutrition Facts : Calories 160 , CarbohydrateContent 21 g, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 85 mg

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