{"id":461,"date":"2011-07-14T20:00:35","date_gmt":"2011-07-14T10:00:35","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=461"},"modified":"2018-01-24T21:53:32","modified_gmt":"2018-01-24T10:53:32","slug":"raspberry-white-chocolate-cake-pops-recipe","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/raspberry-white-chocolate-cake-pops-recipe\/","title":{"rendered":"Raspberry & White Chocolate Cake Pops Recipe, Dipping and Decorating"},"content":{"rendered":"\n\n\n
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Raspberry and White Chocolate Cake Pops Recipe, Dipping and Decorating<\/h2>\n
\"non<\/div>\n

These cake pops are what I call ‘moreish’, they make you feel like having just one more… Here’s a video to show you how to make, dip and decorate them.<\/span><\/p>\n\n\n\n
Prep time: 10 min <\/span>
\nCook time: 5 min <\/span>
\nTotal time: 1 hour <\/span><\/td>\n		\n
Yield: 16 cake pops<\/span>
\nServing size: 1 cake pop<\/span>
\nCalories per serving: 256<\/span> (1070 kj (255.74 calories))
\nFat per serving: 12.8g (0.45 ounces)<\/span><\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
Ingredients:<\/strong>
\n100g (3.53 ounces)<\/span>\u00a0or 1\/3 cup plus 2Tbsp\u00a0butter<\/span><\/span>
\n2<\/span> eggs<\/span><\/span>
\n1 cup<\/span>\u00a0or 216g (7.62 ounces)\u00a0sugar<\/span><\/span>
\n1 teaspoon<\/span> vanilla essence<\/span><\/span>
\nA dash of<\/span> marsala (optional)<\/span><\/span>
\n1 cup<\/span>\u00a0or 160g (5.64 ounces)\u00a0plain flour (if coeliac use GF flour – tested and works well with this recipe)<\/span><\/span>
\n1 teaspoon<\/span> baking powder<\/span><\/span>
\n1 cup<\/span>\u00a0or 140g (4.94 ounces)\u00a0frozen raspberries, crushed into small pieces\u00a0(use frozen so they stay formed and do not turn the whole mixture pink).<\/span><\/span><\/span>
\n1 packet<\/span> white chocolate melts or candy melts<\/span><\/span><\/p>\n
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Melt butter in the microwave
\n2. \u00a0Beat in eggs, sugar, vanilla essence and a dash of marsala.
\n3. \u00a0Mix in flour, baking powder and raspberries. Do not over-mix.
\n4. \u00a0Pour into a microwave cake pan and zap on high for 4 minutes. Then for an additional 1 minute at a time until it is just done. If it is still a little moist in sections that is just perfect for cake pops.
\n5. \u00a0While it is still warm use an ice cream scoop to make it into pop shaped chunks and place on a lined tray. Do not try to shape at this stage as the hot raspberries may scald you.
\n6. \u00a0Place tray in the freezer and allow to cool for about 30 minutes then gently press into rounded balls.
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