So, I thought about this dessert I had last week at a Vera Bradley event--a Cake Pop. Basically, it's cake mixed with icing and covered with chocolate. An ingenious idea and I'm thinking this will ship better than cupcakes!
The trick is to bake up your favorite cake in a sheet pan, let it cool and then crumble it into the icing. Mix up the cake and icing and form into balls. After they chill you dip them in melted chocolate; it's that easy and just think of the combinations you can come up with.
Red Velvet Cookie Pops
Preheat oven 350F-degrees. Use a 12" x 17" sheet pan. Brush with melted butter, then line with parchment paper and brush with butter again.
1 cup unsalted butter, at room temperature
2 cups granulated sugar
2 large eggs
2 tsp. vanilla extract
1 oz (2 T) red food coloring
2 1/2 cups cake flour
3 T cocoa
1 1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1 T white vinegar
In the bowl of the KitchenAid, using the whisk attachment, beat butter until fluffy. Turn the mixer on low and gradually add the sugar, whisking until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and red food coloring and mix well. Change to the paddle attachment.
Sift the dry ingredients. Measure the buttermilk and add the white vinegar to it. Add one-third of the dry ingredients and half the buttermilk mixture, beat well. Repeat, ending with adding the last one-third of the dry ingredients. Beat to combine. Pour into the prepared baking sheet and spread with an off-set spatula.
Meanwhile prepare the frosting.
Cream Cheese Frosting
6 oz cream cheese
6 T unsalted butter, softened
3 cups confectioners' sugar
1 tsp. vanilla extract
1 tsp. pecan flavoring
In the bowl of the KitchenAid, using the paddle attachment, mix the cream cheese and butter thoroughly. Add the extract and pecan flavoring (if using). Add the confectioners' sugar, 1 cup at a time, mixing well after each addition.
Crumble the cooled cake and add, small amounts at a time, into the prepared frosting.
While chilling, melt 3 cups of semi-sweet, bittersweet, or white chocolate over a double boiler. Erin doesn't like white chocolate, so I mixed the semi-sweet and bittersweet.
Start by dipping a lollipop stick into the melted chocolate, then stick it into the cake ball.