Thursday, April 7, 2011

Root Beer Cake Pops

I've been playing with this idea for a while and so my Young Women are my guinea pigs for tonight.  My kids have already sampled them as well and gave them two thumbs up.  Caution:  If you have a sweet tooth, this fits the bill.

1 Package Butter Recipe Yellow Cake Mix
Zatarains Rootbeer Extract(or another brand)
1 tub Vanilla Frosting
2 packages White Chocolate Chips
Lollipop Sticks

You're going to prepare the cake mix according to package directions, except....  Measure water as directed on the box directions, minus 2 Tbl. water.  Replace with 2 Tbl. Rootbeer Extract.  THEN, prepare and bake, and allow to cool completely.  Using a fork break up cake mix into crumbs in a large bowl.  Dump 3/4 of vanilla frosting into crumbs and sprinkle 1 Tbl. Rootbeer Extract evenly over the top.  Mix with fork and then hands until the crumb mixture resembles more of a Playdough like consistency.  I use food prep gloves coated, rub in a little non-stick spray on them or butter.  Use a large cookie scoop to make uniform size balls and roll into balls.  Place on a cookie sheet lined with wax paper or non-stick foil.  Melt 1/3 cup white chocolate chips in 30 second intervals in the microwave and stir well in between(it took me about 90 seconds total).  Dip one end of lollipop sticks in melted white chocolate and push about 2/3 way through cake balls.  Freeze cake pops for about 30 minutes.  In the mean time, melt remaining white chocolate chips, you may sprinkle 1 tsp. canola oil over the top before melting to get a smoother consistency.  Remove one cake pop at a time from cookie sheet and roll in melted chocolate to coat.  Return to sheet and refrigerate or allow to set out on counter for 2 hours. 

I didn't have anything to stand them up, but you could use styrofoam to allow them to dry upright.

You can find rootbeer extract here, at Zatarain's.

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