Breast Cancer Awareness Cupcake Cake Pops
Have you checked your breasticles this month?
Quite frankly the rates for any type of cancer are shocking! One in three people will develop cancer at some point in their lifetime. These odds are scary! It’s something that’s quite close to my heart as the giant man baby’s mum is a cancer survivor.
If you’re in the UK, please checkout Stand Up to Cancer created by Channel 4 and dedicated to finding a cure for cancer. And Tickled Pink by ASDA (UK’s version of Walmart). If you’re in a position to donate, every penny counts.
In honour of breast cancer awareness month, I decided to do some pink velvet cake pops in the shape of cupcakes. This is my very first time ever making cake pops so please excuse how amateur they are! Due to this, I only used a little of the pink velvet cake and covered them in mint milk chocolate candy melts with a frosting part with white chocolate and added some cancer awareness sprinkles I picked up from my local cake decorating store.
I had been planning on making these the entire month of October but those awareness sprinkles were out of stock until the 27th so I sat [un]patiently waiting for them to come back in stock before racing to the store to get them before they went out of stock again!
I made these cake pops from scratch so am including the pink velvet cake recipe below.
Pink Velvet Cupcake Cake Pops Recipe
Prep Time:45 mins
Cook Time:15-22 mins
Yield: 24 cake pops
- 250g unsalted butter
- 600g granulated sugar
- 6 eggs
- 3 tbsp cocoa powder
- 375g plain (all-purpose) flour
- 250ml buttermilk
- 1 tsp vanilla extract
- ½ tsp salt
- 1 tsp bicarbonate of soda (baking soda)
- 1 tsp white vinegar
- pink food colouring
- Preheat the oven to 180℃/350℉/Gas Mark 4. Line 2 muffin trays with paper cases.
- Cream the butter with sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Sift and add the cocoa to the mixture.
- Sift the flour and add to the mixture alternately with the buttermilk. Add the vanilla extract and salt.
- Mix bicarbonate of soda (baking soda) with vinegar, and gently stir into mixture. Be careful not to over mix.
- Spoon or pipe the mixture into the paper cases and bake in the oven for approx. 15-22 minutes until a toothpick inserted into the centre comes out clean.
- Allow to cool in the tin for 10 minutes then turn out onto a wire rack and allow to cool completely.
- To make the cake pops: Prepare a baking tray with parchment paper and set aside. Crumble the cake in a bowl until it resembles fine bread crumbs. Add frosting, a spoonful at a time until you are able to roll the cake into balls without them crumbling. Don’t add too much frosting as the cake pops will be too doughy [and will be like someone spat them out, eww!]
- Place the cake balls onto the parchment paper and place in the freezer for 15 minutes and no longer or alternatively, chill for an hour. In the meantime, melt your chocolate/candy melts.
- If the chocolate is too thick, thin with a little vegetable oil. Dip ½ an inch of the lollipop stick into the melted chocolate and push into the bottom of the cake pop, no more than half way inside and immediately dip the cake pop into the chocolate with the stick facing directly upright. Do not swirl the cake pop in the chocolate. If need be, you can roll the cake pop into the chocolate to coat.
- Remove the cake ball from the chocolate by gently pulling directly upright and allow the extra chocolate to drip off the cake pop while gently rotating the cake pop. Place the cake pop into a styrofoam block to set – which will be quite fast as the cake pops were chilled before.
- With the cupcake cake pops, I dipped twice but the second layer being only halfway. Add sprinkles immediately after the excess chocolate has been dripped off as they harden fast therefore sprinkles won’t adhere once set.
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