As a kid, did you make a mad dash when you heard the ice cream truck? As soon as we heard that truck comin, all of us kids made a bee-line for the couch cushions hoping to find just enough change to get a delectable treat. It was the thrill of the chase…to find the money (just enough) & race our little legs out to the street in time to catch that magical ice cream truck.
These were delicious but you were racing time before the sun melted it away.
I decided to make my own version that wouldn’t melt…at least not as fast. 🙂
That’s how the Bomb Cupcake pops were born.
(Side note: Imagine me, in my workout gear, bending down to take photos of this on our back porch. I stoop down to take a bite out of one of these pops for the picture & notice my neighbor on her back porch looking at me. Oh goodness!)
These pops took several tries. The first fail was attempting to bake the cake in a tomato paste can (minus the paste, ofcourse). As soon as I slid that bad boy onto the pop stick…boom…cracked in half & fell right over. It was just too heavy. Second fail happened using a regular cupcake pan.
The regular sized cupcakes were too heavy as well.
I am beginning to sound like Goldilocks & the three bears.
Thankfully, I found one that was just right, using mini cupcake pans.
I really scored with these because I found 3 pans for less than $2 at Goodwill! Score!
What you need:
Mini Cupcake Pan
Cake Mix
Food Color
Cake Pop Sticks
Chocolate Melts or White chocolate chips
Icing (homemade or store bought)
1. Make the cake mix according to directions & separate into three bowls.
2. Add red food coloring to one bowl & blue to another.
3. Pour batter into mini cupcake pans & bake according to directions. (I cut out a few minutes on the suggested time due to the size.)
4. Melt your white chocolate melts/chips. Dip the end of your pop stick in the chocolate.
5. Take a blue cupcake & frost the top then slide onto the stick with the chocolate.
6. Dip the stick again in the chocolate & do the same thing with the white cupcake & repeat with a red cupcake.
Tips: Cool & refrigerate/freeze cupcakes for at least 30 minutes before arranging on the pop stick; Trim the “rim” of the cupcake for easier frosting.
Ice each cupcake with the corresponding icing color. If you’re a professional baker you may have a better idea regarding icing these. I’d love to know what you think! I’m definitely not a pro baker/icer so I just gave it my best shot. :p
No melting with these Bomb Cupcake Pops! These would be perfect treats for your 4th of July bash!
What was your FAVORITE ice cream from the ice cream truck?
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