If you’re browsing recipes online for cupcakes or cakes, chances are you’ll come across a handful or cupcake pops or cake pops. They are so “in” these days and everyone is doing it! They’ve even branched out to sticking other things on lollipop sticks, like mini apple pies and macarons. I guess there’s just something about miniature food on sticks that people love! In this post, I will reveal the technique I used to create the Valentine’s Day cupcake pops that were in the background photos of my previous post – I used the cupcake pop mold from My Little Cupcake Pop.
Before I even begin on the details of the mold, I have to say that designing a cupcake pop mold is a genius idea. Bakerella’s original method of using a flower-shaped cookie cutter was good back then (how else would you have made a cupcake pop?), but there really needed to be an easier way to shape a ball of cake into a cupcake. Along came My Little Cupcake Pop founder, Jeanette Facey. She was inspired to design a cupcake mold after watching Bakerella’s segment on making cupcake pops on The Martha Stewart Show. She began making cupcake pops for family, friends, parties and school events but found the process of shaping the cake balls into cupcakes was a bit tricky and time-consuming. She searched high and low for some sort of something to help her out with her cupcake pops, but when she could find nothing she decided to make her own mold.
I’ve had the My Little Cupcake Pop mold for well over a year now, but haven’t had the need/desire to make any cupcake pops. While planning my previous post, I thought that it was the perfect opportunity to finally break out the cupcake pop mold. I used this Tim Tam cookie truffle recipe, although you could Oreos, cookie dough or the traditional cake/frosting mix. I had read before about the dough sticking to the inside of the mold but I decided to try one out first to see how it went (Jeanette recommends using a cooking-oil spray, or even powdered sugar or cocoa powder if you find the dough sticking).
Refrigerate the cupcake pops for a few minutes until the chocolate hardens. While doing so, start melting the chocolate or candy melts that you’ll use for the top of your pops. Take the cupcake pops out of the refrigerator. Holding the pops upside down, by the stick, dip the top of the pops into the melted chocolate or candy melts. Place the pops back into the styrofoam or sugar-filled cups. Stick on your decorations as soon as you finish dipping each pop, otherwise the chocolate will harden and you won’t be able to get any sprinkles to stick! If possible, you can stick the pops back in the refrigerator to harden. Once the chocolate has hardened, you can store the pops lying down in a container in the refrigerator.
Well, that was my method of making these cupcake pops. Jeanette’s children have created their own video tutorial, which you may find even more helpful (and cute!)…
My cupcake pops were for Valentine’s Day, and they were my special treat for my children’s after school snack that day! They loved them, of course!
If you’re a big fan of cupcake pops, you’re going to want one of these My Little Cupcake Pop molds! If you’re after the classic sphere or other neat shapes, My Little Cupcake Pop has that sorted – you can now get the classic cake ball shape, a heart shape (for Valentine’s Day) and a cone shape (for making Christmas trees). Buy them in a variety pack here for $22.95 (plus shipping). You can also buy each mold individually, as well as supplies you’ll need for decorating your pops at the My Little Cupcake Pop online shop.