Starbucks Cake Pops
Enjoy the taste of Starbucks cake pops right in your kitchen. This simple recipe lets you create 24 homemade cake pops for a fraction of the store-bought price, allowing you to customize flavors and designs.
Equipment
- Large mixing bowl
- Silicone spatula
- Cookie scoop or melon baller
- Baking sheets lined with parchment paper
- Microwave-safe bowl
- Lollipop sticks
- Optional: Stand mixer, cake pop stand or Styrofoam block
Ingredients
- 1 box vanilla cake mix
- 1/2 stick of butter
- 2 cups powdered sugar
- 1/4 cup sour milk
- 1 tbsp vanilla extract
- 1 1/2 cups white chocolate
- 1 tbsp red food coloring
- 3 tbsp white sprinkles
- 24 lollipop sticks
Instructions
Bake the Cake:
- Preheat oven to 350°F. Prepare a 9x13-inch baking pan and bake the cake according to package instructions. Let it cool completely.
Crumble the Cake:
- Once cooled, crumble the cake into a large mixing bowl, removing any hardened edges. Mix in frosting until it reaches a dough-like consistency.
Form Cake Balls:
- Scoop 1–1.5 tablespoons of the mixture and shape into smooth balls. Place on a parchment-lined baking sheet and chill in the freezer for 30 minutes.
Prepare the Coating:
- Melt white chocolate in a microwave-safe bowl, stirring every 30 seconds. Add red food coloring for a pink hue.
Insert Sticks:
- Dip lollipop sticks in melted chocolate and insert them halfway into the chilled cake balls.
Coat and Decorate:
- Dip each cake pop into the melted chocolate, ensuring an even coating. Tap off excess and add sprinkles immediately.
- Set the Pops: Place the coated pops upright in a Styrofoam block or cake pop stand to harden.
Store:
- Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to 7 days. Freeze for longer storage.
Nutrition
Serving: 1Cake PopCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 10mgSodium: 50mgSugar: 14g
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