Gluten-Free Cake Pops
Make a batch of gluten-free cake pops, a Starbucks copycat, with this easy recipe! Using a box mix and canned frosting, these delicious treats are simple to make and a fun to share!
Servings: 48 cake pops
Equipment
- 48 lollipop sticks
- cake pop stand or holder
Ingredients
- 1 box gluten-free vanilla cake mix King Arthur preferred
- Ingredients for cake mix (eggs, milk, butter)
- ½ cup canned vanilla frosting homemade if preferred
- 12 ounces pink candy melts or melting chocolate
- White nonpareils sprinkles
Instructions
- Preheat oven to 350°F and grease a 13x9-inch cake pan.
- Mix cake mix according to package instructions and pour into the prepared pan. Bake as directed on the package.
- After baking, transfer the warm cake to a large bowl and use a hand mixer on medium speed to crumble it into fine crumbs.
- Add frosting to the crumbled cake and mix on low-medium speed until the mixture comes together, about 30 seconds. Ensure the mixture holds together when pressed. If needed, add a bit more frosting until the desired consistency is reached.
- Line a baking sheet with parchment paper. Scoop 1 tablespoon of the mixture and roll into balls. Place cake balls on the parchment-lined baking sheet and chill in the fridge for 2-4 hours or freeze for 30 minutes.
- Place candy melts in a narrow 1-cup measuring cup. Microwave for 1 minute, then stir. Continue microwaving in 15-30 second intervals, stirring after each, until fully melted and smooth.
- Dip the tip of a cake pop stick into the melted chocolate, then insert halfway into a cake ball.
- Dip cake ball into the chocolate, turning to coat. Remove and gently tap on the side of the cup to let excess coating drip off.
- Decorate with sprinkles and place upright in a cake pop holder. Let stand until coating is set. Repeat with remaining cake balls.
Notes
- Store in refrigerator up to 1 week.
- Cake balls must be cold when dipping in chocolate, pull out only a few at a time and keep the others chilled while you work.
- Work quickly when dipping in chocolate so the cake pops don't slide off the sticks into the chocolate.
