Ingredients
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16.5 Oz Package Yellow Cake Mix or Flavor of Your Choice
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6 Oz Plain Fat-Free Greek Yogurt Chobani
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1 cup water
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2 large egg whites
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1 Tsp Vanilla Extract
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Baking Spray
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48 Oz Wilton Colored Candy Melts 20 Oz Used Total Calculated in N.i*
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sprinkles
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mini cupcake liners
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Directions
Prep Time: 10min | Cook Time: 20min | Serves: 48
I simply took my recipe and used colored candy melts in place of the white, with heart sprinkles. So cute!,Perfect Filet Mignon for Two,Quick Mussels Fra Diavolo,Linguini with Scallops,Strawberries Romanoff,Dark Chocolate Nut Clusters,Heart Shaped Chocolate Chip Banana Pancakes
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Steps
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1
Done
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Combine all the cake ingredients in a large mixing bowl and beat until combined Place the batter into a pastry bag or large ziplock bag with the tip cut off |
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2
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Pipe the batter into the prepared cake pop pan and bake about 18 minutes (I rotated the pan after 10 minutes to be sure they baked evenly). Let it rest 5 minutes before opening the pan. |
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3
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Place cake balls on a wire rack and repeat with remaining batter. Using a scissor, cut the seam off the balls. |
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4
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Refrigerate the cake balls for about 45 minutes, this helps the chocolate stick to the cake. |
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5
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Melt some of the white chocolate melts in the microwave according to package directions, careful not to burn the chocolate. Insert the tip of a bamboo stick into the melted chocolate, then into the cake ball (this helps hold the stick in place) and dip each ball into the chocolate, then onto a sheet of wax paper. |
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6
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Repeat with remaining balls and chocolate. When the chocolate hardens, place into mini cupcake liners and top with sprinkles and drizzle with chocolate if desired. |
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7
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Makes 48-50 balls. |
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8
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10
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