Cupcake Pops

We will be closed for Passover starting April 18th

We will reopen on May 1st and it will take time to restock with fresh product

Have a happy and joyous Pesach!

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35 Mins

5 cake pops per cupcake

Ingredients

Beginner

1 Reisman’s Jumbo Sprinkle Cupcake
1 Tablespoon Non-Dairy Milk
¼ Cup Crispy Rice Cereal
good quality Chocolate for melting
Toppings such as Colored Sprinkles, Chocolate Sprinkles, Nonpareils, chopped nuts, etc., for coating

Directions

Prep 20 Mins Finish 15 Mins

Blend cupcake and non-dairy milk in food processor.

Place mixture in bowl and mix in crispy rice cereal by hand.
Shape into balls (about ¾ oz per ball) and place on parchment paper lined cookie sheets. Freeze a few hours until stiff.

Melt good quality chocolate. Dip one end of lollypop sticks into chocolate and insert into balls. Then dip entire ball into chocolate and immediately coat with topping of your choice. Place on parchment paper and allow to dry at room temperature.
Multiply recipe as needed

Categories

Cupcake Pops

Ingredients

Directions