Cupcake Cookie Pops Recipes

Steps:

• Line a baking sheet with parchment paper; set aside. Trim about 1/2 inch from the perimeter of the cake. Working in batches, crumble cake into the bowl of a food processor; process until fine crumbs form. Transfer to a large bowl and add frosting; blend together using the back of a spoon, until well combined, 5 to 10 minutes.
• Roll mixture into 1 1/4- to 1 1/2-inch balls; transfer to prepared baking sheet. Cover with parchment-paper-lined aluminum foil. Transfer to refrigerator until chilled, about 2 hours or to a freezer for about 10 minutes.
• Begin to shape balls into cupcakes by rolling balls first into logs. Fit logs into a 1 1/4-by-3/4-inch flower-shaped cookie cutter. Push cake mixture into the cutter halfway so that some of the cake mixture extends beyond the top of the cutter. Shape extended cake mixture into a cupcake-shaped top. Push cake from cutter to remove. Transfer to a parchment paper-lined baking sheet. Transfer to freezer until chilled, 5 to 10 minutes.
• Meanwhile, melt chocolate in heatproof bowl set over (but not touching) simmering water. Line another baking sheet with parchment paper; set aside. Remove cupcakes from freezer and dip the bottom of each cupcake into the chocolate; transfer, bottom-side up, to prepared baking sheet. To make lollipops, insert a lollipop stick into the bottom of each cupcake. Let chocolate set, 15 to 20 minutes.
• Melt white chocolate or pink candy melts in heatproof bowl set over (but not touching) simmering water. Dip the tops of the cupcakes into the chocolate and place right-side up on prepared baking sheet or stick lollipop sticks into a Styrofoam square. Place a candy-coated chocolate in the center of each and top with sprinkles. Let dry completely.

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients together.
• Fill small candy liners (smaller than the smallest cupcake liners) with dough.
• Place side-by-side on cookie sheet.
• Bake for 10 minutes.
• Cool and frost with white or chocolate frosting.
• You can use sprinkles to make them more festive. I use red and green for Christmas.

Steps:

• In a food processor or blender, pulse 12 rolls until a fine consistency.
• Make the frosting: In a separate bowl, beat the softened butter and cream cheese with a mixer for 2 minutes, or until creamy. Add the confectioners' sugar and beat until combined. Then, add the grated coconut to the frosting. Lastly, add in the salt, coconut extract and almond extract.
• Mix the pulsed rolls and frosting together until combined. (You may have to blend 2 to 3 extra rolls and add them in to get your desired consistency.) Roll the mixture into small balls and place in the freezer for 15 minutes.
• Melt the white chocolate chips, then stir in some food coloring if you want. Dip cake pop sticks in the white chocolate and insert a stick into each cake ball. Freeze for 20 minutes, or until hardened. Remelt the white chocolate and fully dip the cake pops. Return to the freezer until set, about 20 minutes.

Steps:

• Prepare and bake the cake according to the package directions for a 9-by-13-inch pan. Let cool completely.
• Break the cake into pieces and transfer to a food processor. Add the frosting and process until the mixture forms a ball and pulls away from the sides of the bowl, about 30 seconds. If the mixture doesn't come together, add more frosting 1 tablespoon at a time until it holds its shape.
• Using a 3/4-ounce scoop, form the mixture into about 46 balls and put them on a parchment-lined baking sheet. Refrigerate until firm, about 30 minutes.
• Meanwhile, put the orange candy melting wafers in a microwave-safe bowl and microwave until melted according to the package directions. Dip 1/2 inch of the tip of each of 46 lollipop sticks into the candy and then stick each tip halfway into a cake ball. (It's ok to use one color for this part.) Refrigerate the cake pops until completely chilled, about 1 hour.
• Microwave the orange candy again until melted and pour into a tall narrow glass. Dip 23 cake pops into the candy and let any excess run off. To make spider cake pops, place a jumbo black nonpareil on top and slightly above center of as many of the orange-dipped pops as you choose while the coating is still wet. Stick the orange-dipped pops--both the plain and nonpareil-topped ones--in a 9.8-by-11.8-inch Styrofoam block and let set completely.
• Meanwhile, place the black candy melting wafers in a microwave-safe bowl and microwave until melted according to the package directions. Pour the candy into a tall narrow glass. Dip the remaining 23 cake pops into the candy and let any excess run off. To make black sparkle cake pops, sprinkle as many of the black-dipped pops as you choose entirely with the black sanding sugar while the coating is still wet. To make black cake pops with orange nonpareils, sprinkle the remaining black-dipped pops with the small orange nonpareils while the coating is still wet. Stick the finished black-dipped pops in a second 9.8-by-11.8-inch Styrofoam block and let set completely.
• Microwave the black candy again if needed. Transfer to a small piping bag and cut a small piece off the end.
• To finish the spider cake pops, pipe a mound of black candy directly behind the jumbo black nonpareils. Pipe 4 legs on each side. Stick the finished pops back into the Styrofoam block and let set completely.
• To make orange spider web cake pops, hold each remaining plain orange-dipped cake pop over a sheet of parchment paper and pipe black zigzag stripes over the pops, letting the excess fall onto the parchment paper. Sprinkle with black sanding sugar while the piping is still wet. Stick the finished pops back into the Styrofoam block and let set completely.

Steps:

• With an electric mixer or by hand, beat the butter, granulated sugar, brown sugar, applesauce and vanilla in a bowl. Slowly add in the almond flour and salt. Mix in the chocolate chips. Refrigerate the dough for at least 20 minutes (or overnight) to make it easier to scoop.
• Using a mini ice-cream scooper, scoop the dough into little balls. Roll the dough into each topping separately, add sticks and freeze for at least 30 minutes.

Steps:

• Prepare and bake the cake according to the package directions for a 9-by-13-inch pan. Let cool completely.
• Break the cake into pieces and place it in a food processor. Add the frosting and process until the mixture forms a ball and pulls away from the sides of the bowl, about 30 seconds. If the mixture doesn't come together, add more frosting 1 tablespoon at a time until it holds its shape.
• Using a 3/4-ounce scoop, form the mixture into 46 balls and put them on a baking sheet. Refrigerate until firm, about 30 minutes.
• Meanwhile, place the candy wafers in a microwave-safe bowl and melt according to package directions. Dip a half inch of the tip of a lollipop stick into the candy and then stick the tip halfway into a cake ball. Repeat with the remaining balls and sticks. Refrigerate the cake pops until completely chilled, about 1 hour.
• Microwave the candy again until melted and pour it into a tall narrow glass. Dip each cake pop into the candy and let any excess run off. If decorating, turn the cake pop upright and sprinkle with sprinkles while the coating is still wet. Stick the finished pops in two 9.8-by-11.8-inch Styrofoam blocks block and let set completely.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Combine 1/4 cup plus 1 tablespoon butter and sugar in a large bowl; beat with an electric mixer until creamy. Beat in egg, milk, and vanilla extract.
• Mix flour, baking powder, and salt together in a bowl. Add to the creamed butter mixture gradually, beating until dough is just combined.
• Shape dough into small balls; place on the prepared baking sheet.
• Bake in the preheated oven until golden brown, about 17 minutes. Reshape into balls while still warm. Let cool, 20 to 30 minutes.
• Place chocolate in a small microwave-safe bowl. Heat in the microwave until softened, about 30 seconds; stir. Continue heating until melted, about 30 seconds more. Cool slightly, 3 to 5 minutes.
• Dip cookie balls in the melted chocolate. Set on a plate lined with waxed paper until chocolate hardens, about 10 minutes.

Steps:

• First make the cake. Heat oven to 190C/170C fan/gas 5. Grease and line the base of a 20cm sandwich tin. Place the butter, sugar and vanilla extract into a bowl and beat well to a creamy consistency. Slowly beat in the eggs, one by one, then fold in the flour and mix well. Tip into the cake tin and bake for about 20 mins until risen and golden brown. Set aside to cool completely.
• While the cakes are cooling, make the buttercream. In a large bowl or the bowl of stand mixer, beat the butter and icing sugar together until smooth, add the vanilla extract and milk and beat again. Once the cake is cooled, crumble into large crumbs. Add the butter cream and stir together. Take chunks of the cake mixture and roll into balls, transferring each ball to a lined tray or plate, push a lollypop stick into each, then put into the fridge for an hour to set.
• Melt the white chocolate in the microwave, blasting it and stirring at 10 seconds intervals until smooth. Tip the sprinkles into another bowl. Take each of the chilled cake pops and dip into the white chocolate, allowing it to drip off a little over the bowl. Dip into the sprinkles, then stand upright in a mug to dry at room temperature for an hour, or in the fridge for 30 mins.

Steps:

• Bake cake according to package and let cool.
• Crumble entire cake in food processor, in batches if necessary, and empty into mixing bowl.
• Mix in 1/2 can of store bought frosting or equal amount of homemade frosting until a dough forms (tends to be easiest by hand).
• Scoop and form into one inch balls, easiest if using a small cookie scooper.
• Melt Wilton Candy Melts according to package.
• For each cake pop, first dip the very end of a lollipop stick into the melted candy coating and insert about half way into cake ball).
• Chill uncoated cake pops for at least 1 hour.
• Re-melt Wilton Candy Melts, and coat the cake pops one by one, dipping one side and turning to coat completely.
• After coated, stand the cake pop up in the styrofoam block or shirt box and decorate with sprinkles before coating is set.
• For a cute presentation, insert into lollipop treat bags and secure with a twistie tie or ribbon.
• You can also decorate with drizzled chocolate or candy melts, in whatever color you choose.
• Combination Ideas:.
• - white cake mix with vanilla frosting, vanilla coating.
• - chocolate cake mix with chocolate frosting, chocolate or peanut butter coating.
• - pumpkin cake mix with vanilla frosting, vanilla or chocolate coating.
• - spice cake mix with vanilla frosting, vanilla or chocolate coating.
• - vanilla cake mix with mint extract, vanilla frosting, chocolate coating.
• - blueberry muffin mix with vanilla frosting, vanilla coating.
• - banana bread mix with vanilla frosting, vanilla coating.
• - cinnamon coffee cake mix with vanilla frosting, vanilla coating with a dash of cinnamon.
• - cheesecake (store bought or homemade) mixed in with graham cracker crust, dipped in chocolate.
• - THE POSSIBILITIES ARE ENDLESS :).

Steps:

• Freeze cookie dough 1 hour.
• Heat oven to 350°F Cut frozen dough into 16 (1/2-inch) slices; roll each into ball. On ungreased cookie sheets, arrange balls in circle, 3 inches apart and 2 inches from edges. Securely insert a craft stick into each ball with end pointing toward center of cookie sheet.
• Bake 10 to 14 minutes or until golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
• In small bowl, stir white frosting ingredients until smooth. If necessary, add additional milk 1 drop at a time for desired consistency.
• In another small bowl, stir together all chocolate frosting ingredients except assorted candies until smooth. If necessary, add additional milk 1 drop at a time for desired consistency.
• Frost half of cookies with white frosting; frost remaining cookies with chocolate frosting. Arrange candies on frosted cookies to create jack-o'-lanterns, cats, owls or ghosts.
• To make Black Cat Cookie Pops, for each cookie, slice a large black gumdrop into 3 round pieces. Use small end for head; use largest piece for body. Cut ears and tail from third piece. Frost cookie with orange frosting. Arrange gumdrop pieces on frosted cookie to form cat.