Smiling Green Allergy-Free Baking Expert
These days, the cupcake is so last year and cake pops and pies are all the rage. Everywhere I turn, bloggers, photographers and authors are extolling the virtues of the cake pop. At first, I resisted. I’m old fashioned (even though I do make old-fashioned recipes with a new-fangled, allergy-free twist) and a bit of a purist when it comes to cake. I like it in wedges with lots of frosting smothered on top and sandwiched between the layers. However, after awhile, this new trend seemed impossible to ignore. I caved, and boy was I happy I did. Though my jeans, aren’t so thrilled that I stumbled upon cake pops, my kids and my taste buds are. This is a great recipe to make with the kids because it demands messiness in the form of crumbling up the cake with your hands, and since it doesn’t require all of the frosting from my vanilla frosting recipe, there is a lot leftover for sampling. Not to mention the novelty of cake on a stick; my children were thrilled with both the concept and the flavor. This is an easy recipe that won’t keep you in the kitchen for hours, and one that your family is sure to love.
1 box Cherrybrook Farms gluten-free vanilla cake mix
1/3 cup canola oil
3/4 cup water
1 1/4 cup Crazy Easy Vanilla “Buttercream” (recipe follows)
1 pound gluten, dairy, soy, nut and egg-free chocolate chips
Preheat the oven to 350 degrees and lightly grease a 9” round pan with canola oil. Pour the cake mix into a large bowl, add the canola oil and water and beat with a hand mixer for two minutes. Scrape down the sides and beat again until no lumps remain in the batter. Pour the batter into the prepared pan and bake the cake for 25 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from the oven to cool in the pan for 10 minutes and then turn the cake out onto a cooling rack to cool completely.
While the cake is cooling, make the icing according to the recipe directions and place 9 paper cupcake liners on a rimmed baking sheet. When the cake is completely cool, transfer it to a large mixing bowl. Using your hands break it up until it is just crumbs and no large pieces remain. Fold in the frosting until a paste-like batter begins to form. Using a 1/4 cup measuring cup, scoop out the mix and form it into balls. Place each ball in one of the 9 paper liners and carefully (so as not to split the cake ball) slide a popsicle stick into the center. When all of the cake pops have been formed, refrigerate them for at least 2 hours. Leave them in the refrigerator until just before you are ready to coat them.
After two hours, melt the chocolate in a double boiler set over just simmering water. Remove the chocolate from the heat when it is 2/3 of the way melted and stir it until it is completely smooth. Let the chocolate cool for at least 10 minutes before coating the pops, but not so long that it hardens. When the chocolate is cool to the touch, remove one cake pop at a time from the refrigerator. Working quickly so that the pop does not slide off the stick, place a heaping spoonful of the chocolate on top of each pop and spread the chocolate all over it with a knife. Make sure that plenty of the chocolate ends up in the slot between the cake and the popsicle stick. This will ensure that the cake pop stays in place on its stick. Return the pops to the muffin tin liners and then to the refrigerator to set for another hour. Serve when they are set.
These pops are best eaten on the day that they are made, but they will last, refrigerated, for up to three days.
Crazy Easy “Buttercream” Frosting
3/4 cup organic palm fruit oil shortening
1/3 cup powdered vanilla rice milk
5 cups confectioner’s sugar, sifted
1/4 cup + 1 tablespoon water
1/2 teaspoon salt
1 teaspoon vanilla extract
In the bowl of the stand mixer, cream the organic palm fruit oil and the powdered, organic palm fruit oil shortening until they are light and fluffy. Stir in the confectioner’s sugar one cup at a time. The mixture will be crumbly. Stir in the water, salt and vanilla extract. Beat the frosting for three minutes on medium high.
Use immediately or store in an airtight container with plastic wrap pressed directly on top of the frosting in the freezer for up to three months. Thaw completely and beat again before using the frosting.
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