This week we have a recipe for cake pops. A new treat that has been growing more and more popular.
- 2 cups white sugar
- 3 cups all-purpose flour
- 2 tsp. baking powder
- 1 1/2 tbsp. maple syrup
- 2 tsp. sea salt
- 1 3/4 tsp. cinnamon powder
- 1 cup whole milk
- 1 cup unsalted butter, melted
- 4 large eggs
- 1 tsp. Starwest vanilla extract
- 1 tsp. Starwest almond extract
- 1-2 tsp. milk
- 3-4 tbsp. pure maple syrup
- 3/4 cup unsalted butter (room temp.)
- 3 cups confectioners sugar
Special Equipment: 1 - 9x13-inch cake pan, parchment/wax paper, aluminum foil, electric mixer. **YOU WILL ALSO NEED A BAG OF CANDY COATING, WHICH YOU CAN PURCHASE AT MOST BAKERY OR CRAFT STORES.**
Make the cake:
- Preheat oven to 375 degrees. Grease and flour a 9-by-13 inch cake pan.
- In a large bowl whisk together the flour, baking powder, salt, and cinnamon powder until it looks evenly mixed. Make sure to level each cup of flour to get an exact amount.
- Cream the butter and sugar for five minutes using a mixer to get it nice and fluffy.
- Add the eggs to the creamed sugar/butter mix one at a time, and beat until just combined. After each egg be sure to scrape the sides of the mixing bowl down.
- Add the vanilla and almond extracts and maple syrup, then mix until combined.
- Start adding in the flour mixture, about a third at a time, alternating with milk in between. (flour, milk, flour, milk, flour)
- Spread the thickened batter into the cake pan and smooth the top to make it even.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before you start crumbling it to make your cake balls. You can speed up the process by placing the cake in the freezer for about 15 minutes.
Make the frosting:
- Cream the butter and maple syrup in a mixer until combined.
- Add the sugar to the maple/butter mixture in two or three batches, making sure to scrape down the sides after each time you add some sugar.
- If you need to you can add the milk a little at a time, at this point.
Assemble the cake:
- After the cake has cooled all the way, take a minute to organize your area and then start crumbling the cake over a large mixing bowl. I find that a quick turn in the food processor works best, just a few pulses should do. You don't want any large pieces of cake or you won't get the right consistency.
- Add around half of the frosting you made to the crumbled cake and mix it very well, using the back of a spoon or spatula. Be careful about the amount of frosting you use or the cake pops will become doughy and too moist.
- Cover a baking sheet with wax or freezer paper and then roll the cake mixture into 1/2" balls by hand. Place them on the baking sheet and then cover them with plastic wrap and chill in the freezer for 15-20 minutes.
- Next you want to make the coating. Place the candy in a microwave safe bowl and melt it using the instructions on the package. It is best to use a dish that won't also heat up in the microwave for this part. You will want to stir the candy every 30 seconds or so while you melt it.
- Once the coating is ready transfer the cake balls to the refrigerator and take a few out at a time for coating. Dip the tip each lollipop stick into the coating and then push it into the cake ball, careful not to go more than about halfway through.
- Next is the tricky part. Holding the cake pop by the stick you need to completely submerge it into the candy coating and then remove it all in one calculated motion. As you remove the cake pop you my find a little excess candy coating stuck to it or a bare spot. to remedy this you want to slowly turn the cake pop while holding it at about a 45 degree angle above the bowl.
- Store the cake pops upright in a styrofoam block and place them in the refrigerator to cool and harden. While you wait make the maple topping.
- After that hardens, cover each one with a candy bag and twist tie and enjoy!