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Apple Cake Pops Recipe

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4.3 from 6 reviews

Delightfully festive Apple Cake Pops that combine moist cake crumbs with creamy frosting, shaped into apple-inspired treats featuring candy melt coatings, pretzel stems, and chocolate leaves. Perfect for parties and special occasions, these bite-sized pops are as fun to make as they are to eat.

Ingredients

Cake

  • 1 1/4 cups all-purpose flour (159 grams)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup unsalted butter, softened (169 grams)
  • 1 cup Domino® Light Brown Sugar (200 grams)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk (120 ml)

Frosting

  • 1/4 cup unsalted butter, softened (56 grams)
  • 1/2 cup Domino® Powdered Sugar (62.5 grams)
  • 1/2 tbsp milk
  • 1 tsp vanilla extract

Decorations

  • 1 cup red candy melts (170 grams)
  • 1 cup light green candy melts (170 grams)
  • 1/4 cup dark green candy melts (42 grams)
  • 10 pretzels, broken into small pieces for stems
  • 1/4 cup Domino® Turbinado Sugar (50 grams) (optional, for sprinkling)

Instructions

  1. Prepare Cake Batter: Preheat the oven to 350ºF. Grease an 8x8 inch pan with oil spray and line it with parchment paper. In a bowl, mix the flour, baking powder, baking soda, and salt together. In a separate large bowl, beat the softened butter with a mixer for 1 minute, then add the brown sugar and beat for another minute until combined. Add the eggs one at a time, beating each until incorporated before adding the next. Mix in the vanilla extract.
  2. Combine Batter: Add half of the dry flour mixture to the wet ingredients and mix on low speed just until combined. Pour in the milk and mix again. Add the remaining flour mixture and stir until everything is incorporated.
  3. Bake Cake: Pour the batter into the prepared pan and bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean or the top bounces back when touched.
  4. Cool Cake: Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to reach room temperature. Trim the edges of the cake and chop it into cubes, yielding about 5 cups of cake cubes.
  5. Make Frosting: Beat the softened butter with an electric mixer for 2 minutes. Add powdered sugar and mix on low speed. Add milk and vanilla extract, then beat on medium-high speed for 1 minute until fluffy and smooth.
  6. Combine Cake and Frosting: Place the cake cubes in a mixer bowl and crumble them using the paddle attachment. Add 1/4 cup frosting and mix; continue adding frosting one tablespoon at a time until the mixture holds together like dough without crumbling when picked up.
  7. Make Chocolate Leaves: Melt the dark green candy melts and place into a piping bag. Snip the tip and pipe small leaf shapes onto a silicone mat or parchment-lined tray. Freeze for 5 to 10 minutes until set. Alternatively, fill a small leaf silicone mold with melted chocolate, freeze for a few minutes, then pop out shapes.
  8. Form Cake Pops: Scoop dough using a medium cookie scoop and roll each portion between hands into smooth balls. Arrange on a parchment-lined baking sheet.
  9. Melt Candy Coatings: In separate bowls, melt red and light green candy melts in the microwave in 30-second intervals, stirring between, until smooth.
  10. Assemble Sticks: Dip the end of each cake pop stick about 1/2 inch into either red or green melted chocolate and gently tap off excess. Insert the dipped end into each cake ball. Freeze the tray with assembled sticks for 10 minutes.
  11. Prepare Pretzel Stems: While cake pops chill, break pretzels into small pieces to serve as stems.
  12. Dip Cake Pops: Remove cake pops from freezer. Reheat candy melts briefly if hardened. Dip each cake pop into melted red or green candy melts, tapping off excess chocolate.
  13. Add Decorations: Immediately place a pretzel piece as the stem on top and position a chocolate leaf next to it. Optionally, sprinkle turbinado sugar over the coating while still wet for a frosted look.
  14. Dry and Serve: Set dipped cake pops on a cake pop stand to dry. Once dry, lay them on a tray for serving.
  15. Storage: Store cake pops in the refrigerator for up to 6 days, allowing to come to room temperature before serving. Freeze in an airtight container or freezer bag for up to 2 months.

Notes

  • Make sure cake pops are solid and dough holds together well to avoid crumbling when dipping.
  • Use silicone mats or parchment paper to pipe chocolate leaves for easy removal.
  • If candy melts harden during assembly, briefly reheat in the microwave to remelt.
  • Chilling cake pops before dipping helps the chocolate coating adhere better and prevents melting.
  • Sprinkling turbinado sugar is optional but adds a nice texture and sparkle.
  • Proper storage in airtight containers keeps cake pops fresh longer.

Find it online: https://dishcooks.com/apple-cake-pops-recipe/