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Whimsical treats that resemble miniature, edible planets, with swirls of vibrant purples, blues, pinks, and glittering stars enveloped in a delicious buttercream frosted coating. Each bite reveals a moist, flavorful cake interior, making them not just a feast for the eyes but a cosmic journey for the taste buds as well.
Ingredients for Cake Pops
2 cups all-purpose flour
1 1/4 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup whole milk, room temperature
2 teaspoons vanilla extract
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg, room temperature
2 large egg whites, room temperature
Ingredients for Buttercream Frosting
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
Ingredients for Cake Pop Coating
12 ounces white chocolate melting wafers
4 ounces blue chocolate melts
4 ounces purple chocolate melts
4 ounces black chocolate melts
Sugar crystal sprinkles
Preparation
01To make the cake mix, preheat oven to 350 F.
02In a large bowl, whisk together the flour, baking powder, and salt.
03In a separate small bowl, mix the milk and vanilla extract and set aside.
04Beat the butter and sugar for about 5 minutes in a bowl of a stand mixer fitted with a paddle attachment on medium-high speed until it becomes light and fluffy.
05Reduce the speed to medium, and slowly add eggs, and egg whites until combined. With the mixer running, add in half the flour mixture until combined.
06Next, add in the milk mixture. Slowly add the remaining flour mixture, stopping, and scraping down the sides as needed, until fully combined.
07Bake in a 9x13 pan for about 20 to 25 minutes, until tops are dry, and toothpick inserted into the center comes out clean.
08Set the cake aside and let it cool completely for about an hour.
09To make the buttercream icing, add the cream cheese, butter, sugar, vanilla extract, and salt into a bowl of a stand mixer fitted with paddle attachment. Beat for about 8-10 minutes on medium speed until it becomes light and fluffy.
10Once the cake has completely cooled, crumble the cake into fine pieces.
11In a large mixing bowl, fold the crumbled cake and frosting together until well combined.
12Line a baking sheet with parchment paper.
13Roll the cake mixture into 2-inch balls and place on the baking sheet. There should be about 12-14 cake pops.
14Melt the white chocolate following the instructions on the package.
15Dip each lollipop stick into the white chocolate and stick it into each cake pop. Put the baking sheet with the cake pops in the freezer for 15-20 minutes.
16In separate small bowls, melt the color candy melts following the instructions on the packaging.
17Drizzle some of each color atop the bowl with white chocolate.
18Remove the cake pops from the freezer. Dip each cake pop into the bowl until it’s fully coated and add sprinkles.
19Place the cake pops into a cake pop holder so they dry upright.
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