Watermelon Cake Pops


Ingredients:

1 box watermelon cake mix (found at Target stores only.  As an alternative, you can buy a white cake mix instead).
1/2 cup watermelon pucker liquid cocktail drink
1/2 cup water
1/2 cup canola oil
4 eggs
1 box of dry instant white chocolate or vanilla pudding
1 cup of mini chocolate chips
1 bag of green candy melts, melted (found in the cake decorating aisle at craft stores).
1 bag of white candy melts, melted and tinted with a dot of green candy color gel paste so they are a light pastel green.
1 large block of foam or plastic cake pop stand to stick cake pop sticks in as the cake pops are drying.
Baking sheet lined with parchment paper
Electric pink Americolor gel paste color
Buttercream frosting, with 1-2 Tablespoons watermelon Pucker added

Homemade Buttercream Recipe:

1 cup unsalted butter, softened
2 tsp vanilla extract
3-4 cups powdered sugar
2 Tbsp heavy whipping cream

In a stand mixer using flat beater attachment, whip butter, vanilla, and heavy whipping cream together until creamy. Gradually add powdered sugar until you reach desired thickness.

Directions:

Line cupcake tins with cupcake wrappers and preheat oven to 325 degrees.

In a stand mixer, cream liquid ingredients together (except for the electric pink color gel paste) until evenly blended. Gradually add dry cake mix and dry instant pudding to creamed blend. Scrape bowl down in between mixing to make sure all ingredients are evenly incorporated. At the end of mixing, add a few dots of electric pink gel paste color to brighten the pink tones in the cupcake batter.

Bake cupcakes at 325 for 18-22 minutes or until cupcake springs up after surface is touched. Let cupcakes cool.

Once cupcakes are cool, blend cupcakes in a food processor or crumble up into a medium sized bowl. Add little bits of frosting to your crumbled up cake pop blend.  Don’t add too much frosting at once or your cake pops will droop when you try to roll them. The goal:  sticky Play-doh consistency.

Once you reach play-doh consistency, fold in mini chocolate chips as the watermelon “seeds”. Roll cake pops into oblong “watermelon” like shapes and refrigerate for a minimum of 1 hour so cake pops are firm enough to dip.

While cake pops are setting, melt candy melts in the microwave (both dark green and light green-each color in a separate bowl). Microwave in 30 second increments until smooth and melted in a deep, microwave proof bowl.  If you have a problem with candy melts getting too thick, you can add paramount crystals in small increments (found at cake decorating supply stores) to thin out the candy melts.

Once cake pops are set, use melted candy melts as glue to hold the sticks in the cake pop balls. Dip the top portion of cake pop stick in candy melts and then stick the candy melt dipped end of the stick all the way into the cake pop that is rolled onto the parchment paper. This will “glue” the stick into the cake pop and will dry quickly, within 5 minutes. Repeat with all cake pops. Dip and roll each cake pop in dark green candy melts. Poke opposite end of each cake pop in your cake pop stand or styrofoam block to dry. Using a toothpick or by cutting a tiny hole at the end of a disposable piping bag, draw or pipe light green candy melt “lines” onto cake pop for the look of a watermelon. Add glitter or sprinkles to jazz up your watermelon cake pop. Refrigerate to set.

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