Springtime Cupcake Pops
Springtime Cupcake Pops
Makes about 48 mini cupcakes
Ingredients
- White, vanilla or yellow cake mix
- 48 lollipop sticks
- 1 pound vanilla candy coating, candy melts or vanilla almond bark
- Assorted spring/Easter themed sprinkles
Let’s make Cupcakes!
Preheat oven to temperature designated on cake mix. Lightly spray the inside of mini cupcake pans with cooking spray. Line two cookie sheets with foil and lightly spray with nonstick spray. Set aside both.
- Make cupcakes according to package directions, bake and cool completely.
- Melt a small amount of candy coating (about 1/2 cup) according to package directions and let cool a few minutes while cupcakes are cooling.
- Place cooled cupcakes on prepared cookie sheets. Dip the end of each lollipop stick into some of the melted candy coating and insert into center of each cupcake pop. Coat the area on top of the cupcake around the lollipop stick with a small bit of candy coating to secure. Place cupcakes in freezer for 2 hours.
- Melt the rest of candy coating and remove from heat and cool for 10–15 minutes before removing cupcake pops from freezer.
- Remove cupcake pops from freezer and spoon the rest of the candy coating over each cupcake, decorating with sprinkles while the coating is still melted. Return cupcakes to cookie sheets and chill, uncovered, in refrigerator for at least 1 hour before serving.
