Preheat oven to 375 degrees. Grease a 13x9x2-inch baking pan with nonstick cooking spray and dust with flour; set aside.
What's better than a cake pop for a celebration? A cake pop made with champagne and dipped in white chocolate.
Servings and Ingredients
|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|
|3 large egg whites|
|1 (10-oz.) pkg. white chocolate melting wafers|
|Pink gel food coloring, if desired|
|Nonpareil sprinkles, if desired|
|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
In a large bowl, beat together champagne, oil, and eggs until combined. Beat on medium speed for 2 minutes. Pour batter into prepared pan.
Bake 24 to 28 minutes or until toothpick inserted in center of cake comes out clean. Cool completely on wire cooling rack.
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.
Crumble cooled cake. Stir in Champagne Buttercream. Shape mixture into 36 (1 tablespoon each) balls.
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.
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.
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 5mg
- Sodium: 90mg
- Total Carbohydrates: 18g
- Protein: 1g