CAKE POPS

ingredients

(Makes 10 - 12 cake pops)

For the main batter

60 g (½ stick) Butter

60 g (5 tbsp) Sugar

120 g (½ cup) Milk

100 g (⅔ cup) All purpose flour

¼ tsp Salt

1 tsp Baking powder

To prepare the chocolate batter

Take half of the main batter mixture (above) and add:

1⅓ tsp Cocoa powder

3 tbsp Milk

For the frosting

Any frosting or spread of your choice

n a microwave safe bowl melt the butter.

Add the sugar and room temperature milk and mix to combine.

Add the flour, baking powder, and salt and mix to combine.
Pour half of the batter (170 g) into 2 cups and microwave on high for between 1
minute and 1 minute and 45 seconds. Alternatively, if you prefer, you can pour this
half of the batter into a single mug, but timings will be different.

To the other half of the batter add 1½ tbsp cocoa powder and 3 tbsp of milk. Mix
to combine.

Pour this remaining batter in 2 cups and microwave on high for between 1 minute
and 1 minute and 45 seconds. As with the “plain” cake above, you can pour this
half of the batter into a single mug.

For the cake pops

Transfer your mug cakes into a bowl and allow to cool for 10 minutes. Add 1 - 2
tbsp of frosting / Nutella / cookie butter / marshmallow fluff, and roll your mixture
into small cake balls. With this recipe you should be able to make 10 - 12 cake
pops, depending how small or big you make them.

To ensure the cake ball stays secure on the stick, dip each stick in the melted
chocolate and then stick in the center of the cake ball.

Freeze for 10 minutes, then thin out your chocolate with 1 tbsp of coconut oil (if
desired) and dip each cake pop in this mixture. Add sprinkles and allow to dry.