Easter Gluten Free Cake Pops

March 29, 2012

Easter Gluten Free Cake Pops

With Easter fast approaching I wanted to come up with an appropriate treat for my son's pre-school class. I decided to make pastel colored cake pops - delicious and just the right amount of sweet without going overboard! For this project (indeed it was a project since I've never attempted to make cake pops before) I decided to use white chocolate (despite knowing it is more difficult to work with than dark chocolate) and pastel colored sugar.

Of course, as a busy mom I had to take some shortcuts and decided instead of making a cake, crumbling it after it baked and forming hand rolled balls, I purchased a brownie pop baking dish. It cut time and mess down considerably!

I also purchased cake pop sticks, Baker's Joy non-stick spray and a cake pop stand. The next time I take on this project I will just purchase a block of styrofoam because although the stand was helpful when letting the chocolate harden I was unable to transport the pops using it. With the exception of the sugar crystals and the white chocolate I had all of the other ingredients needed to make the cake pops in my pantry and refrigerator. I adapted a cake pops recipe I found on Malibu Kitchen to make my actual pops and I love the outcome

Gluten Free Vanilla Cake Pops
1 cup Gluten Free flour
¾ cup sugar
1 ½ teaspoon baking powder
Pinch of salt
¼ cup vegetable oil (I omitted this and somehow my cake pops were still extraordinarily moist)
½ cup Almond Milk
2 eggs
¼ teaspoon pure vanilla extract
Baking spray
1 14 oz bag of vanilla flavor chocolate
Edible sprinkles to decorate
A Bake Pop pan (available from Walmart)
Cake Pop Stand (available from Walmart)

Directions:

Preheat oven to 350 degrees.
Put the flour, sugar baking powder, salt and oil in a bowl.
Using an electric mixer beat on slow speed until you get a sandy consistency and everything is combined.
Gradually pour in half (1/4 cup) of the water and beat until the water is just incorporated.
In a separate bowl, whisk the eggs, vanilla, and remaining water together for a few seconds.
Pour egg mixture into the flour mixture and continue beating until just incorporated.
Scrape sides and continue mixing for a minute more until the batter is smooth. Do not over mix.
Spray both sides of cake pop pan with baking pam.
Using a liquid measuring cup, pour mixture into pan.
Bake for 20 – 25 minutes.
Melt a small amount of candy coating in the microwave.
Dip the end of the cake pop stick into the coating, then insert into cake ball.
Place cake pops into freezer for 10 minutes.
Heat large batch of candy coating in microwave and prepare your topping bowls.
Remove your cake pops from the freezer.
Dip cake pops in candy coating.
Sprinkle on additional toping of topping bowl.
Use a cake pop stand or Styrofoam to hold your finished cake pops.