How to Make Easter Cake Pops Using Plastic Eggs

YIELD

TIME

1 hr 40 mins

24 servings

INGREDIENTS

– 1/2 cup unsalted butter softened - plus more for greasing baking pan – ½ cup grapeseed oil or oil of your choice – 1 cup organic sugar – 4 eggs room temperature – 1 teaspoon vanilla extract – 3 cups all-purpose flour – 1 tablespoon baking powder – 1/2 teaspoon salt – 1 1/4 cup buttermilk room temperature – Jelly beans – 2 cups white chocolate chips – sprinkles Ingredients YOU will need to make Cream Cheese Cream: – 8 oz. package cream cheese softened – 1 cup organic sugar – 1 teaspoon vanilla extract – 1 cup cool whip – pink food coloring optional

Step 1

Preheat to oven to 350F. Grease baking sheet with butter. In a mixing bowl add butter, grapeseed oil, sugar, whisk on high until creamy texture.

Step 2

Whisk in one egg at a time. Pour in vanilla extract. In a different bowl combine flour, baking powder and salt.

Step 3

Add flour mixture into the batter, stir using spatula. Pour in 1/2 of buttermilk, stir using spatula. Repeat this step with rest of the flour and buttermilk. Mix using spatula until everything is combined, try NOT to over mix.

Step 4

Now, pour the batter into the baking sheet, bake for 30-35 minutes or until toothpick comes out clean when inserted in the middle of the cake. Let the cake cool.

Step 5

Add flour mixture into the batter, stir using spatula. Pour in 1/2 of buttermilk, stir using spatula.

Step 6

Repeat this step with rest of the flour and buttermilk. Mix using spatula until everything is combined, try NOT to over mix.

Step 7

Using hands or food processor, crumble the cake into tiny little pieces. Add cream, mix until combined.

Step 8

Open & wash plastic egg, then wipe it dry and oil it with few drops of oil. Place cake mixture into one half of the plastic egg, press down with a finger, add few jelly beans, add cake mixture into another half of the plastic egg.

Step 9

Close the plastic egg until the extra cake mixture squeeze out. Gently press on the plastic egg and remove the egg cake pop.

Step 10

After all of the cake mixture is gone, place your Easter eggs cake pops into the freezer for about 1 hour. Roll each egg cake pop in your hands one more time to give it a smooth texture.

Step 11

Bring a small pot of water to a boil, place a bowl over and add white chocolate chips, stir until chocolate chips melt all the way.

Step 12

Remove from the heat. Dip one half of the egg cake pop into melted chocolate, shake off extra chocolate and sprinkle with sprinkle, place on a cooling rack or wax paper to let chocolate sit.

Step 13

When the chocolate turns hard dip another side and sprinkle with sprinkles. Enjoy!

Incredibly delicious Easter eggs cake pops, made of delicious vanilla cake and amazing cream cheese cream. These vanilla cake pops are stuffed with 3 yummy jelly beans.

VISIT

MunchkinTime.com

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Happy Cooking!