Recipe: Cupcake Pops and Bites, cute and delicious!

Cupcake Pops and Bites
Adapted from MarthaStewart.com

Ingredients:
Makes: about 50
9-by-13-inch Chocolate Cake for Cupcake Pops*
2 cups buttercream frosting (store-bought or homemade)
1 Package chocolate almond bark
1 Package white chocolate almond bark, or pink candy melts
Sprinkles, for garnish
Candy-coated chocolates, such as M&M's, for garnish (we used pink)
Lollipop sticks

Directions:
* We used strawberry cake mix, because we already had it, but you can use any flavor of cake you desire.

1. Line baking sheet with parchment paper; set aside. Trim about 1/2 inch from the perimeter of the cake. Working in batches, crumble the cake into a bowl of a food processor; process until fine crumbs form. Transfer to a large bowl and add frosting; blend together using the back of a spoon, until well combined, 5 to 10 minutes.

Tip* We don't have a good processor, so we just washed our hands and crumbled the cake by hand, and got the same result. We also made our own homemade butter-cream icing, and I'll share that recipe as well.

2. Roll mixture into 1 1/4-1 1/2 inch balls (we used a cookie dough baller); transfer to prepared baking sheet. Cover with parchment-paper-lined aluminum foil. Transfer to refrigerator until chilled, about 2 hours or to a freezer for about 10 minutes.

3. Begin to shape balls into cupcakes by rolling balls first into logs. Fit logs into a 1 1/4-by-3/4-inch flower-shaped cookie cutter.* Push cake mixture into the cutter halfway so that some of the cake mixture extends beyond the top of the cutter. Push cake from cutter to remove. Transfer to a parchment paper-lined baking sheet. Transfer to freezer until chilled, 5 to 10 minutes.

Tip* we tried using the cookie cutter method, and found it was very difficult. So we just shaped the bottom of each into a cupcake form with our hands, and got the same results. We also did not stick them back in the freezer, but instead immediate dipped them in chocolate.

4. Meanwhile, melt chocolate in heatproof bowl set over (but not touching) simmering water (we used the microwave instead). Line another baking sheet with parchment paper; set aside. Remove cupcakes from freezer and dip the bottom of each cupcake into the chocolate; transfer, bottom-side up, to prepared baking sheet*. To make lollipops, insert a lollipop stick into the bottom of each cupcake. Let chocolate set for 15 to 20 minutes.

Tip* we dipped the bottom of each cupcake in the dark chocolate and then immediately stuck the lollipop stick into the bottom with the dark chocolate and set it into a Styrofoam block until the chocolate set. (see picture above)

5. Melt white chocolate or pink candy melts in heatproof bowl set over (but not touching) simmering water (again, we used the microwave to melt the white chocolate). Dip the tops of the cupcake into the chocolate and place right-side up on prepared baking sheet, or for lollipops place back into styrophoam block. Immediately add sprinkles, and place the M&M in the center (to look like a cherry on top). Let dry completely. Enjoy!




Homemade Buttercream Icing
from Wilton Cakes

Ingredients:
Makes: about 3 cups of icing
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine, softened
1 tsp. clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 Tbsp. milk

Instructions (medium consistency)
1. In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.