As a kid, did you make a mad dash when you heard the ice cream truck? As soon as we heard that truck comin, all of us kids made a bee-line for the couch cushions hoping to find just enough change to get a delectable treat. It was the thrill of the chase...to find the money (just enough) & race our little legs out to the street in time to catch that magical ice cream truck.
One of the ice cream truck staples was the Bomb Pop -
These were delicious but you were racing time before the sun melted it away.
I decided to make my own version that wouldn't melt...at least not as fast. :-)
That's how the Bomb Cupcake pops were born.
(Side note: Imagine me, in my workout gear, bending down to take photos of this on our back porch. I stoop down to take a bite out of one of these pops for the picture & notice my neighbor on her back porch looking at me. Oh goodness!)
These pops took several tries. The first fail was attempting to bake the cake in a tomato paste can (minus the paste, ofcourse). As soon as I slid that bad boy onto the pop stick...boom...cracked in half & fell right over. It was just too heavy. Second fail happened using a regular cupcake pan.
The regular sized cupcakes were too heavy as well.
I am beginning to sound like Goldilocks & the three bears.
Thankfully, I found one that was just right, using mini cupcake pans.
I really scored with these because I found 3 pans for less than $2 at Goodwill! Score!
What you need:
Mini Cupcake Pan
Cake Pop Sticks
Chocolate Melts or White chocolate chips
Icing (homemade or store bought)
1. Make the cake mix according to directions & separate into three bowls.
2. Add red food coloring to one bowl & blue to another.
3. Pour batter into mini cupcake pans & bake according to directions. (I cut out a few minutes on the suggested time due to the size.)
4. Melt your white chocolate melts/chips. Dip the end of your pop stick in the chocolate.
5. Take a blue cupcake & frost the top then slide onto the stick with the chocolate.
6. Dip the stick again in the chocolate & do the same thing with the white cupcake & repeat with a red cupcake.
Tips: Cool & refrigerate/freeze cupcakes for at least 30 minutes before arranging on the pop stick; Trim the "rim" of the cupcake for easier frosting.
Ice each cupcake with the corresponding icing color. If you're a professional baker you may have a better idea regarding icing these. I'd love to know what you think! I'm definitely not a pro baker/icer so I just gave it my best shot. :p
No melting with these Bomb Cupcake Pops! These would be perfect treats for your 4th of July bash!
What was your FAVORITE ice cream from the ice cream truck?
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