Gluten Free Cupcake Pops
1 Chocolate Cake, from The Gluten-Free Almond Flour Cookbook, page 84 (view the PDF)
1 Chocolate Cake, from The Gluten-Free Almond Flour Cookbook, page 84 (view the PDF)
1 Bag Wilton Chocolate
1/4 - 1/2 cup Coconut oil
Sprinkles
*Dairy Free frosting like Pillsbury is optional to help bind and give a creamer taste to the cake
Special Equipment:
30 paper lollipop sticks
2-4 Styrofoam blocks
Bake Chocolate Cake as directed from the The Gluten Free Almond Flour Cookbook. Cool cake so that you can crumble into a big bowl. If choosing to bind cake with frosting add just enough to bind it together. If your opting to roll without the frosting take a clump of cake and knead together like you would play dough. Next roll into 1 inch ball. After rolling, put on parchment paper on a cookie sheet. Once all the balls are on your cookie sheet freeze for at least an hour.
Melt the chocolate in a small bowl over a boiling pot of water on medium heat. If you have a double broiler than heat it up with that. To make the chocolate thinner add 1/4 cup coconut oil. If you don't have coconut oil you can use Crisco. Take your cake balls out and let sit for 5 minutes. One at a time, dip about ½ inch of the tip of a lollipop stick into melted chocolate. Next, Insert the lollipop stick straight into a cake ball, no more than halfway. Holding stick with cake ball attached, dip entire cake ball into melted chocolate, until covered. Twirl any excess chocolate coating off the cake pop so it is evenly coated, then apply sprinkles. Place cake pop in Styrofoam block. Complete with remaining cake pops and store in refrigerator.
*You can store these gluten free cake pops in an airtight container in the refrigerator for up to 2 days.
*You can also freeze just the balls for up to two weeks, then make the pops the day you want to serve them
