Recipe: Champagne Cake Pops

source: thefreshfridge

Ingredients:

White Cake Mix
approx. 3/4 cup champagne (replace water amount according to box mix)
eggs and oil according to box

Frosting:

1 cup butter, softened
1/4 cup champagne
1/2 teaspoon vanilla
4 cups powdered sugar

Additional:

1 bag Wilton’s white candy melts
6″ popsicle sticks
Optional: pearl sprinkles and ribbon ties

Directions:

1. To prepare cake: Prepare cake according to box directions, replacing the water with an equivalent amount of champagne. Bake and let cake cool.
2. To prepare frosting: In a large mixing bowl, cream butter and sugar together on low until you get a creamy mixture. Add champagne and vanilla and continue to beat together for another minute.
3. To Make Cake Pops: Prepare a baking sheet lined with parchment paper. After cake has cooled, crumble cake and combine with a small amount of frosting to make 2″ round cake balls. Place each cake ball onto the baking sheet until it is filled. Place in freezer and chill for 1 hour or overnight. When chilled, remove from freezer. Melt the candy melts, making sure there is enough depth to cover the cake ball when dipped. Take 1 cake ball, dip the popsicle stick into the frosting and then insert into cake ball. Insert cake ball into candy melts and remove from single dip. Use a knife to remove excess candy melt and ensure full coverage. Add sprinkles or frosting, let set, and serve! (Tip: Get a styrofoam block to insert finished cake pops into for a display!).