Green Velvet Cakepops
This recipe will guide you through creating delightful cake pops that are not only visually appealing but also deliciously moist and flavorful. The rich and vibrant green cake is complemented by a luscious cream cheese frosting coating, all encased in a gorgeous chocolate shell. Perfect for parties, gatherings, or simply indulging in a sweet treat, these cake pops are sure to impress all who try them.
— Constant Cookbook
Ingredients
- The Cake :
- 320g all purpose flour
- 400g sugar
- 1 Tablespoon cocoa
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs
- 240ml oil
- 240ml buttermilk
- 1 Tablespoon vinegar
- 1 teaspoon vanilla
- 30ml green food colouring
- The Frosting :
- 15g package of softened cream cheese
- 30g softened butter
- 1/2 teaspoon vanilla extract
- 250g powdered sugar
- Milk as needed
- Chocolate (any type that you want)
Instructions
- Preheat your oven to 350 degrees. Grease your 8" cake pans.
- Lightly stir eggs in a medium bowl with whisk. Add in remaining liquid ingredients. Whisk until blended and sit aside.
- Place all dry ingredients in a mixing bowl and stir together well.
- Pour your wet ingredients into your dry ingredients and mix on medium-high for about a minute or two until well combined.
- Pour the batter into cake pans.
- Bake for 20-25 minutes.
- Remove from the oven once cooked and leave to cool completely.
- Put the cake in a food processor and whizz until it is like breadcrumbs.
- Make the cream cheese frosting:
- Cream together cream cheese, butter and vanilla in a bowl until smooth. Gradually add in powdered sugar and continue mixing. Add in milk as needed to get to the desired consistency.
- Mix the cream cheese frosting into the cake crumbs until it sticks together and can be rolled into balls.
- Roll the mixture into balls and put into the fridge for a bit.
- Meanwhile, melt your chocolate. Dip the lolly sticks into the chocolate a little and then push into the cake balls, this will help them to stick together. Allow this to set and then dip the cake balls into the chocolate to coat them, and finally roll in sprinkles.
Yield
Makes 40 pieces
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