Apple Cake Pops (Print Version)
# Ingredients:
→ Cake batter
01 -
159 grams all-purpose flour (1 1/4 cups)
02 -
1/2 teaspoon baking powder
03 -
1/4 teaspoon baking soda
04 -
1/4 teaspoon salt
05 -
169 grams unsalted butter, softened (3/4 cup)
06 -
200 grams light brown sugar (1 cup)
07 -
2 large eggs
08 -
1 teaspoon vanilla extract
09 -
120 ml milk (1/2 cup)
→ Frosting
10 -
56 grams unsalted butter, softened (1/4 cup)
11 -
62.5 grams powdered sugar (1/2 cup)
12 -
1/2 tablespoon milk
→ Assembly
13 -
170 grams red candy melts (1 cup)
14 -
170 grams light green candy melts (1 cup)
15 -
42 grams dark green candy melts (1/4 cup)
16 -
10 pretzels
17 -
50 grams turbinado sugar for garnish (1/4 cup, optional)
# Instructions:
01 -
Pre-heat the oven to 175°C (350°F). Grease a 20×20 cm (8×8 inch) baking pan with oil spray and line with parchment paper.
02 -
Combine the flour, baking powder, baking soda, and salt in a bowl. Set aside.
03 -
Beat the butter with a mixer for 1 minute. Add the brown sugar and beat for another minute until light and fluffy.
04 -
Add eggs one at a time, beating until incorporated before adding the next. Mix in the vanilla extract.
05 -
Add half of the flour mixture to the bowl and mix on low. Pour in the milk and mix. Add the remaining flour mixture and stir until just incorporated.
06 -
Pour the batter into the prepared pan. Bake for 25-30 minutes, until a toothpick comes out clean or the top springs back when lightly touched.
07 -
Let the cake cool for about 10 minutes in the pan, then transfer to a cooling rack until it reaches room temperature. Trim the edges and chop the cake into cubes (you should have approximately 5 cups).
08 -
Beat the butter with an electric mixer for 2 minutes. Add the powdered sugar and mix on low. Add the milk and vanilla, then increase speed to medium-high and beat for one minute until smooth and creamy.
09 -
Place the cake cubes in a mixer bowl and use the paddle attachment to crumble them. Add 1/4 cup of frosting and mix. Continue adding frosting by the tablespoon until the cake forms a moldable dough that holds together when pinched. Let rest for 5-10 minutes.
10 -
Melt the dark green chocolate and transfer to a piping bag. Snip the tip and pipe leaf shapes onto a silicone mat or parchment-lined tray. Freeze for 5-10 minutes until set. Alternatively, use a small leaf silicone mold if available.
11 -
Use a medium cookie scoop to portion the dough, then roll each piece between your palms until smooth. Place the balls on a parchment-lined baking sheet.
12 -
Place red and light green candy melts in separate bowls. Melt one bowl at a time in the microwave in 30-second intervals, stirring between each interval until smooth.
13 -
Dip the end of each cake pop stick (about 1.25 cm or 1/2 inch) in either the red or green melted chocolate. Tap to remove excess, then insert into the cake balls. Freeze for 10 minutes to set.
14 -
While cake pops are freezing, break pretzels into small pieces to form apple stems. Have these ready before beginning the dipping process.
15 -
Remove cake pops from freezer. Re-melt chocolate if needed. Dip each cake pop in red or green chocolate, tapping gently to remove excess. Immediately add a pretzel stem and chocolate leaf. Optionally sprinkle with turbinado sugar while the coating is still wet.
16 -
Place dipped cake pops on a cake pop stand to dry completely. Once set, arrange on a serving tray and enjoy!
# Notes:
01 -
Store cake pops in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
02 -
For best results, allow refrigerated cake pops to come to room temperature before serving.