Copycat Starbucks Cake Pops.
These were super fun to make, and especially because we love eating Starbucks Cake Pops! Whenever we stop by the Coffee Shop, we always grab a few on our way out. This is a tutorial for a copycat recipe for everyone's favorite coffee house treats that can be made at home!
Kids will enjoy making these delectable delights. I have served these for baby showers, mother's day, and birthday parties. Many of my clients have ordered them in the past when I used to have a bakery.
So much fun once you get the hang of it.
Super delicious, and having just one is close to impossible, because they are just that delicious!
These Copycat Starbucks Cake Pops are great with an ice coffee as a way to beat the summer heat, and great with a cup of hot cocoa on a cold winter day.
These days with everything getting so expensive, it is sometimes difficult to give the extra money on a cake pop each time, so making a batch of these Copycat Starbucks Cake Pops are not only cost efficient but they are fun to make with the kiddos as well.
- 1 box vanilla cake mix, instead of ingredients back of box, add:
- 4 eggs
- 1 cup of milk
- 1/2 cup of butter
- 1/2 tsp vanilla extract
- 12 oz light pink color candy melts (I use Wilton brand)
- 1 1/2 teaspoons of Crisco shortening
- white sprinkles nonpareils
- 1 tablespoon of vanilla frosting from can
- 24 cake pop or Lollipop sticks
- Candy Melting Pot
Directions:
Bake cake according to package, but add one more egg, butter instead of oil, and milk instead of water.
After baking, let cake cool a bit, then break up cake and add cake pieces to the bowl of an electric mixer.
Add in vanilla extract
Add in tablespoon of frosting.
Mix on medium until everything is combined.
It will look like clumps and soft.
Portion out the dough and shape into balls.
Add balls to a cookie sheet covered in parchment paper.
Place cookie sheet into freezer to cool.
Melt candy melts and shortening in a Candy warmer or in microwave by placing them in a microwave safe deep measuring cup for 30 second intervals while stirring in between, until fully melted.
Remove cake balls from freezer.
Dip the end of the cake pop stick in melted candy melts to coat the tip.
Insert cake pop stick into center of cake ball from coated end, and place cake pop on baking sheet.
Repeat with all cake balls.
Place sheet back into fridge to cool a bit about 10 minutes.
Pour remaining melted candy melts into a large glass or deep jar.
Remove sheet from fridge and begin to dip a cake pop carefully into candy melts, until ball is completely coated but do it quickly so that cake pop doesn’t fall into jar.
Tap excess chocolate off cake pop and quickly sprinkle with nonpareils evenly over cake pop.
Hold for a few seconds to set before placing back on cookie sheet or stand them upright into a piece of styrofoam or in a tall glass. Repeat process with each cake pop.
Store in refrigerator for up to 3 days.
Copycat Starbucks Cake Pops
Ingredients
- 1 box vanilla cake mix, instead of ingredients back of box, add:
- 4 eggs
- 1 cup of milk
- 1/2 cup of butter
- 1/2 tsp vanilla extract
- 12 oz light pink color candy melts (I use Wilton brand)
- 1 1/2 teaspoons of Crisco shortening
- white sprinkles nonpareils
- 1 tablespoon of vanilla frosting from can
- 24 cake pop or Lollipop sticks
Instructions
- Bake cake according to package, but add one more egg, butter instead of oil, and milk instead of water.
- After baking, let cake cool a bit, then break up cake and add cake pieces to the bowl of an electric mixer.
- Add in vanilla extract
- Add in tablespoon of frosting.
- Mix on medium until everything is combined.
- It will look like clumps and soft.
- Portion out the dough and shape into balls.
- Add balls to a cookie sheet covered in parchment paper.
- Place cookie sheet into freezer to cool.
- Melt candy melts and shortening in a Candy warmer or in microwave by placing them in a microwave safe deep measuring cup for 30 second intervals while stirring in between, until fully melted.
- Remove cake balls from freezer.
- Dip the end of the cake pop stick in melted candy melts to coat the tip.
- Insert cake pop stick into center of cake ball from coated end, and place cake pop on baking sheet.
- Repeat with all cake balls.
- Place sheet back into fridge to cool a bit about 10 minutes.
- Pour remaining melted candy melts into a large glass or deep jar.
- Remove sheet from fridge and begin to dip a cake pop carefully into candy melts, until ball is completely coated but do it quickly so that cake pop doesn’t fall into jar.
- Tap excess chocolate off cake pop and quickly sprinkle with nonpareils evenly over cake pop.
- Hold for a few seconds to set before placing back on cookie sheet or stand them upright into a piece of styrofoam or in a tall glass. Repeat process with each cake pop.
- Store in refrigerator for up to 3 days.
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