Champagne Cake Pops

Recipe

Dessert
Champagne Cake Pops

Primary Media

User Rating

5 out of 5 stars
Rate it:
5 ratings

Recipe Data

36
Servings
40min
Prep
3hr
Total

Recipe Wellness Badges

    Author

    Save Options

    Description

    What's better than a cake pop for a celebration? A cake pop made with champagne and dipped in white chocolate.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 36
    QuantityIngredientAdd
    Champagne Cake Pops
    1(16.5-oz.) Hy-Vee extra-moist classic white cake mix
    1 c.sweet champagne
    ¼ c.Hy-Vee vegetable oil
    3large egg whites
    1(10-oz.) pkg. white chocolate melting wafers
    Pink gel food coloring, if desired
    Nonpareil sprinkles, if desired
    Champagne Buttercream
    3 tbsp.Hy-Vee unsalted butter, softened
    1 c.Hy-Vee powdered sugar
    1 ½ tsp.sweet champagne
    ½ tsp.Hy-Vee vanilla extract
    1 pinch(es)salt

    Things To Grab

    • 13x9x2-inch baking pan
    • Hy-Vee nonstick cooking spray
    • Large bowl
    • Electric mixer
    • Wooden toothpick
    • Wire cooling rack
    • Medium bowl
    • 36 lollipop sticks
    • Parchment paper
    • Baking sheet

    Directions

    1. Preheat oven to 375 degrees. Grease a 13x9x2-inch baking pan with nonstick cooking spray and dust with flour; set aside.

    2. In a large bowl, beat together champagne, oil, and eggs until combined. Beat on medium speed for 2 minutes. Pour batter into prepared pan. 

    3. Bake 24 to 28 minutes or until toothpick inserted in center of cake comes out clean. Cool completely on wire cooling rack.

    4. Make Champagne Buttercream: In a medium bowl, beat together butter and powdered sugar until combined. Add champagne, vanilla extract, and salt. Beat on medium speed until smooth and creamy.

    5. Crumble cooled cake. Stir in Champagne Buttercream. Shape mixture into 36 (1 tablespoon each) balls. 

    6. Melt white chocolate wafers according to package directions; tint with pink gel food coloring, if desired. Dip lollipop sticks into melted chocolate and insert into cake balls. Place on a parchment-lined baking sheet and refrigerate 2 hours.

    7. Reheat white chocolate, then dip pops into chocolate to coat. Decorate with nonpareil sprinkles, then place upright on baking sheet until set. Cover and store in refrigerator for up to 1 week.

    Nutrition facts

    Servings

    130 Calories per serving

    Amounts Per Serving

    • Total Fat: 4.5g
    • Cholesterol: 5mg
    • Sodium: 90mg
    • Total Carbohydrates: 18g
    • Protein: 1g

    Daily Values

    0%
    Iron 0%
    0%
    Calcium 2%
    0%
    Vitamin D 0%
    0%
    Potassium 0%

    Recipe Source:

    Seasons February 2020