5 cake pops per cupcake
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
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