Make some red velvet magic happen in your kitchen when you make these adorable Red Velvet Cupcake Cake Pops!
Prep Time45 minutesmins
Total Time45 minutesmins
Course: Dessert
Cuisine: American
Keyword: cake pops, cupcakes, party
Servings: 48people
Ingredients
15.25ouncesDuncan Hines Red Velvet Cake Mix{+ water, oil & eggs to bake cake}
2cupsCream Cheese Frosting
24ouncesChocolate Bark
12ouncesPink Candy Melts
3ouncesRainbow Nonpareils
48Red M&M's
Instructions
Bake the red velvet cake {per instructions on the box}, then allow to cool completely.
Transfer the baked cake to a bowl and place spoonfuls in the food processor.
Mix the cream cheese frosting into the cake mix.
Line your cookie sheet with wax paper.
Then place a tablespoon of the dough in the palm of your hand and roll into small little balls. {wash hands frequently to remove excess dough}
Once you've finished creating the balls, transfer cookie sheet to freezer and freeze for 15 minutes.
Punch small holes in the styrofoam circle block with the lollipop sticks. Be sure to space them out properly so that they can dry better.
Remove from freezer and begin to mold into a cupcake shape {I used a tiny 1" tulip cookie cutter for a mold. You'll want to form a muffin top shape for the cupcake look}
Melt chocolate bark in the microwave at 30 second intervals, then... dip and swirl! {make sure any excess chocolate is off the sides and isn't leaking down}
Freeze again for another 10 minutes.
Prepare your work space and set up your line up... M&M's, melted pink candy melts, styrofoam block with lollipop sticks and your sprinkles!
Dip Lollipop sticks with the top of the cupcakes into the pink candy melts and swirl like crazy. {do not let the pink chocolate melt down the sides}
Place a red M&M immediately in the center and shake the rainbow sprinkles on top so they can dry into the warm pink candy melts!
Transfer to styrofoam blocks to stand upright and dry completely.