The idea for these cute little cake pops started out with the paper straws. Wouldn’t it be fun, I thought, to make a cake pop that looks like a little cherry on top of those swirly, twirly straws? A perfect mother’s day gift, said I. So, off I buzzed to the store to grab the essential items. Came home and prepared the essential items. Spent an hour cursing at the essential items (cake pops, as it turns out, aren’t the easiest things to make). Then, ended up with cake pops that looked more like apples than cherries.
So, now we’ve got a batch of cute little crabapple cake pops. And, maybe they’ll make nice mother’s day presents for your mom if she, like my own, has a kitchen full of wallpapered apples and pale blue stoneware with an apple painted mid-bowl. (Hello nineteen-eighties, your music rocked but your home design left much to be desired.) But, as it turns out, I think these cake pops are even better for another upcoming event…the end of school! What teacher wouldn’t love to get a batch of apple cake pops to celebrate “no more teachers! no more books!”
Apple Cake Pops
- 6 day-old store-bought cupcakes (any flavor but I used strawberry)
- 1 1/2 cups red candy melts
- 1 Sour Punch straw, green apple
- 2 Airheads, green apple
- 12 paper straws or sucker sticks
To prep your decorations: snip the Sour Punch Straws into 3/4″ pieces, with a sharp diagonal snip one one end. Cut little leaf-shaped pieces (it doesn’t have to be perfect) from your Airheads candies and pinch the ends together to resemble a leaf. Set aside.
Scoop the frosting from the top of each cupcake. Set aside.
Crumble the cupcakes into a large bowl. Slowly add the frosting tablespoon by tablespoon to the crumb mixture. Stir it with a fork, adding JUST enough frosting to hold the mixture together and resemble a firm playdough. Be careful! It doesn’t take much frosting at all! And, too much frosting will make your cake balls fall off of the sticks. How do I know this? Because I swore five times at my little, ploppy balls of cake dough. It was not pretty.
Scoop 2-3 teaspoons of your cake mixture into your hands and roll it into a ball. Place the ball gently on a piece of parchment paper.
In a small, microwave-safe bowl, melt your candy melts. Be careful to not burn the candy melts, they’ll only need about 60 seconds of zapping before they are ready to dip!
Just before dipping, press a small indentation into the top of your cake ball with a sucker stick. This will help you have a firm place for the stem and
Dip the top 1/2″ of your sucker stick or sturdy paper straw into the melted candy, then press it firmly into the center of one of your cake balls. Spoon a thin layer of candy coating around the bottom half of your cake ball. Just a thin layer. This will help your cake balls keep from falling all over your kitchen. How do I know this? Don’t ask unless you like to hear expletives. Allow the candy to harden before dipping the entire cake ball.
Once the chocolate has hardened around your cake ball, gently pick up the cake ball, then dunk it directly into your melted candy. Pull it carefully from the candy melt and allow any excess chocolate to drizzle from your cake ball. Turn your cake ball right side up, press a sour punch straw then press the bottom part of your stick gently into a piece of styrofoam and allow the cake pops to harden/cool completely before serving.