Easter Cake Pops
Bring some fun to any table with these bite sized Easter treat.
Prep time20 minutes
Servings20 portions
Ingredients
- 100 g Stork tub
- 100 g caster sugar
- 2 medium eggs
- 140 g self-raising flour sieved
- 1/2 tsp baking powder
- 200 g icing sugar sieved
- 85 g Stork tub
- 1 tbsp milk
- 1 tsp vanilla extract
- 200 g white chocolate melted
- multi coloured sprinkles
| Energy (kcal) | 144 kcal |
| Energy (kJ) | 601 kJ |
| Protein (g) | 1.8 g |
| Carbohydrate incl. fibre (g) | 26.2 g |
| Carbohydrate excl. fibre (g) | 26.0 g |
| Sugar (g) | 20.8 g |
| Fibre (g) | 0.2 g |
| Fat (g) | 3.7 g |
| Saturated fat (g) | 2.1 g |
| Unsaturated fat (g) | 1.3 g |
| Monounsaturated fat (g) | 1.1 g |
| Polyunsaturated fat (g) | 0.2 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 17 mg |
| Sodium (mg) | 108 mg |
| Salt (g) | 0.27 g |
| Vitamin A (IU) | 25 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 55 mg |
| Iron (mg) | 0.44 mg |
| Potassium (mg) | 44 mg |
Instructions
- Place all cake ingredients in a mixing bowl and beat together until smooth.
- Place mix in a greased and bottom lined 20cm (8 inch) cake tin and bake in centre of pre-heated oven at 180° C, 160-170° C fan oven, Gas mark 4 for 25-30 minutes. Cool on wire tray. If you have a cake pops machine, place teaspoons of the mix in the preheated machine for around 4 minutes or according to manufactures guidelines. Omit stages 3 and 4.
- Make up the icing by beating together the icing sugar, Stork, milk and vanilla essence until smooth.
- Crumble the cake into fine crumbs and mix with the icing. Form into walnut size balls.
- Dip the ends of lolly pop sticks into the melted chocolate and insert into the cake pops and leave in the refrigerator to chill for 30 mins
- Carefully dip the cake pops into the melted chocolate and roll in the cake sprinkles. Stick the pops into a piece of polystyrene and chill for a further 30 mins before serving
