***Lemon ButterScotch Cake Pops ***

Cake pops are just fun to make, fun to eat and most of all fun to decorate!

This recipe has a lemony butterscotch cake inside and a white chocolate coating outside.

Decorate with your favorite chocolates, sprinkles, pearls or really anything you’d like! There isn’t a right way to do it, so just have fun!

What you’ll need:

Cake:

• 1/4 cup of fresh lemon juice (must be fresh lemon juice)

• 1 tsp of vanilla

• 1/2 lemon zested

• 1 1/2 sugar

• 2 1/2 cups flour

• 3 eggs

• 1 tsp of baking powder

• 1/2 cup of vegetable oil

• 1 1/4 cup of buttermilk

• 1 tsp of salt

• 1/2 cup of Hershey’s butterscotch Chipits

• 2 - 3 tbsp of buttercream frosting **see recipe below

Buttercream frosting: 

• 1 cup room temperature unsalted butter

• 3 cups of powdered sugar

• 1 tsp of milk

• 1 tsp of vanilla

Chocolate Dip: 

• 
  

1/2 cup of white chocolate candy melts (Wilton candy melts are pretty good)

• 
  

Chocolate Coloring (I used a purple)

• 
  

2 tbsp of crisco

And.. 

• 20-25 Cake pop sticks

• Sprinkles

• Candy pearls

• Chocolates

• Piece of styrofoam

• Ribbon

What you’ll do:

Step 1:

Let’s make our cake. 

Preheat oven to 350 degrees. 

In a bowl, mix the flour, baking powder, and salt, set aside. 

In a stand mixer, mix vanilla, sugar, lemon juice. Add 1 egg at a time. And fold in the lemon zest. 

Then add the vegetable oil and buttermilk, mix well. 

Slowly incorporate the dry ingredients to the wet, mix well. 

Add the butterscotch chipits by folding them into the batter. 

Butter any cake pan, (we are going to crumble the cake, so it isn’t so important the shape) and bake your cake untill golden and cooked through. 

Remove from cake pan on cooling rack and cool for at least 2 hours. Your cake needs to be completely at room temperature before you can use it. If your cake is warm the chocolate won’t be able to set.

Step 2:

Let’s make our cake balls.

When the cake is cool, completely crumble the cake with your hands. You shouldn’t have any large pieces, it should feel almost grainy.

Make your frosting,

Combine all the ingredients in a stand mixer and mix until fluffy.

Add 2 tbsp of frosting to the crumbled cake mix, mix the crumbled cake really well. If the cake still seems dry, add another 1/2 tbsp of frosting untill the cake starts to stick together.

Using your hands or an icecream scoop, make small cake balls about the size of a tennis ball. The balls should be firm, they shouldn’t crumble at all at this stage. Place the cake balls on a baking sheet lined with parchment or a silicone mat. Refrigerate the balls for about 10 mins. 

Prepare your chocolate depending on the packaging’s directions. I prefer using a double broiler and slowly melting my chocolate rather than the microwave technique. Once the chocolate is completely melted, you can add a couple drops of your chocolate coloring, it is important to mix really well.

It’s time to insert the cake pop sticks to the cake pop balls.

Take a cake pop stick and dip about 1 cm into the melted chocolate and then insert the stick, chocolate side, into the top center of the cake balls. Once you’ve done all your cake balls, refrigerate for 5 mins. 

In the meantime, you will smooth your chocolate a little more, to make it easier to coat the balls. Melt the remaining chocolate once more to make it smoother, mix well. Add 1 tbsp of Crisco and mix well once more. The crisco will allow the chocolate to be quite smooth and will make it easier to dip the cake pops. If the chocolate is still too thick, add a bit more Crisco, and mix well. If chocolate stands thickening, simply reheat the chocolate to melt it a bit more.

Remove your cake pops from the refrigerator. Take a piece of styrofoam and set it on a flat surface, we will insert the cake pop sticks into the styrofoam to cool  the chocolate on the cake pops, upright.

Take a cake pop from the stick and dip the cake ball completely into the chocolate bowl. Remove from the chocolate carefully, and remove the excess chocolate by lightly tapping the cake pop stick on the side of the chocolate bowl.

Once you removed the excess chocolate, add sprinkles to your cake pop, and decorate as you’d like. You’ll have to decorate quickly since the chocolate will begin to thicken pretty quickly. Insert your cake pop stick into the styrofoam and let rest for at least 10 - 15 mins.

Add some gold dust and a cute bow! You’ll make someone pretty happy with these cake pops!

These make a great gift, perfect for an event or just something special for a special someone!

These will stay about 10 days at room temperature, so if you have an event coming up, you can make them a few days ahead.

Have fun!!