Makes approx. 30 cake pops

Ingredients

10 vanilla cupcakes

75g butter, softened

2- 2 ½ cups icing sugar

1 Tbsp lemon curd

1-2 Tbsp milk

2 bags vanilla candy melts

Lollipop sticks

Confetti sprinkles

Method

Trim the baked tops off the cupcakes. Cut each cupcake in half. Over a large bowl, rub together two cupcake halves to crumble the cake. Repeat until all cupcakes have been crumbled. In a separate bowl, beat the butter until smooth. Add 2 cups icing sugar and mix until well combined. Mix in lemon curd. Add milk or icing sugar as required until your reach a consistency you are happy with. Measure 1 cup of lemon buttercream and add to the cupcake crumbs. Mix until well combined and crumbs can be easily shaped into a ball. Take heaped teaspoons of mixture and roll into a smooth, even ball. Place on a lined baking tray. Repeat until all mixture is in balls. Place in the fridge for 30 minutes or until firm to the touch. Place candy melts in a microwave-safe bowl and melt in 30 second bursts, mixing well between each. Once smooth, transfer vanilla melts into a small, deep bowl or large mug. Dip a lollipop stick in the melts about 1cm deep, then poke into a chilled cake ball. Repeat until all balls have a stick inserted. Holding the lollipop stick, dip each cake ball in the melts until entire ball is covered. Do not wiggle around in the melts as this will loosen the stick. Pull cake ball straight up by the lollipop stick and allow excess coating to run off. Over a small plate, sprinkle the wet cake pop with confetti sprinkles. Place on lined baking sheet to set. Repeat until all cake pops have been coated. If you find melts are beginning to thicken, add vegetable oil by the teaspoon and mix well. Place in fridge to set.

Note: this method creates cake pops with flat bottoms, perfect for displaying on cake stands.

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