Birthday Cake Pops

paleo, cake pops, birthday cake pops

Yellow Cake Pops to celebrate any occasion

Cake Pops were something high on my list to make a healthier alternative to for a while. I don’t know about you, but I am tempted EVERY time I walk into Starbucks. Well, now I don’t have to be. I can make my own and so can you. This past weekend I decided to try a few combinations. One baked, one raw. One with a coconut butter frosting, the other with a coconut milk cream frosting.  Both came out beautifully.

cake pops, paleo, grain free, dairy free

Raw Cake Pops

I use India Tree Brand for food coloring and sprinkles. You can buy them on Amazon or at Whole Foods. They make all natural products. For example, the green sprinkles use spinach as the coloring source and red uses beet juice, as opposed to some chemical compound that we non-scientists have no idea what it means other then it’s made in a lab and we shouldn’t be eating it. Don’t worry though, those flavors do not carry over to what you are making.

A key to this is a homemade yellow cake mix batter. I came up with a recipe that will work in other occasions too. It can be used for cakes and cupcakes as well. Either frosting type will work with the cake pop recipes. I paired the cake pop recipe and icing together that I used.

Raw Cake Pops
2 cups almond flour
1 tsp saltcake pop, gluten free, paleo, grain free, little sprouts kitchen
1/4 cup ghee – softened
3 tbsp coconut milk
1/2 cup honey
1 tbsp vanilla extract

Coconut Butter Icing
1/2 cup coconut butter
3 tbsp coconut milk
1 tbsp vanilla extract
1/4 cup honey
Optional: India Tree Food Coloring

1. Combine raw cake pop ingredients in a bowl. Mix until a dough forms.
2. Use a cookie scoop to make the cake balls and assist in shaping.
3. Place on a tray. Refrigerate for 15 minutes.
4. While they set, place a sauce pan on medium-low heat.
5. Add icing ingredients and mix until combined. (If it is a little thick, add 1 tbsp extra of coconut milk)
6. Take the cake pops out of the frig and dip the stick into the icing. Place into each cake pop. Place back in the frig for another 20 minutes to allow to set. (Be careful to only place the stick into the middle. If you go too far, the cake pop will not stay.)
7. Take the cake pops out again and swirl in your icing. Place upright to set. (I used a piece of Styrofoam I had laying around, but you can buy stands online and in craft stores.)
8. Allow to dry for about 30 minutes… or eat immediately!

Baked Cake Pops
2 cups almond flour20140209-215719.jpg
1 tbsp baking powder
1 tsp salt
1/3 cup coconut oil
1/3 cup honey
2 eggs
1 tbsp vanilla extract
3/4 cup coconut milk

Coconut Milk Cream Icing
1 can full fat coconut milk (chilled in the frig overnight)
1 tbsp vanilla extract
1/4 cup honey
Optional: India Tree Food Coloring

1. Preheat cake pop maker. OR your oven to 375 degrees.
2. Combine cake pop ingredients. Spoon about 1 tbsp of batter into the cake pop maker or into your cake pop pan.
3. If using the cake pop maker, bake for about 4 minutes and then flip. If using the oven, bake for about 15-20 minutes.
4. Once done, allow to cool completely before frosting.
5. Carefully open the can of coconut cream milk. Scoop the cream from the top and place in a bowl.
6. Repeat the step above of placing the pop stick into the icing and placing in the cake pop. Put tray into the refrigerator for about 15 minutes.
7. Add food coloring to your icing if you wish.
8. Remove tray from frig and ice. Place cake pop sticks into holder or Styrofoam to dry.
9. Serve.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s