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Irresistible Pink Champagne Cake Pops

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These pink champagne cake pops combine the sparkle of pink champagne with creamy white chocolate for a festive and delicious treat perfect for any celebration.

Ingredients

Scale
  • 1 box white cake mix (about 15.25 oz / 432g)
  • 1 cup pink champagne (240 ml)
  • 3 large eggs, room temperature
  • 1/3 cup vegetable oil (80 ml)
  • 1 tsp pure vanilla extract
  • Pink gel food coloring (optional)
  • 1/2 cup unsalted butter, softened (113g)
  • 1 cup powdered sugar (120g), sifted
  • 1–2 tbsp pink champagne (15–30 ml)
  • 1 tsp vanilla extract
  • 16 oz (450g) white chocolate melts or white chocolate chips
  • 2 tsp coconut oil or vegetable shortening
  • Edible pink glitter or sprinkles (optional)
  • Cake pop sticks

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch (23×33 cm) baking pan and line it with parchment paper.
  2. In a large bowl, combine the white cake mix, 1 cup pink champagne, eggs, vegetable oil, and vanilla extract. Mix until smooth, about 2-3 minutes. Add 3-4 drops of pink gel food coloring if desired.
  3. Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted comes out clean.
  4. Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  5. In a medium bowl, beat softened butter until creamy. Gradually add powdered sugar, 1-2 tbsp pink champagne, and vanilla extract. Beat until smooth and fluffy.
  6. Crumble the cooled cake into fine crumbs.
  7. Mix cake crumbs with frosting a little at a time until a dough-like consistency forms, about 3/4 cup frosting.
  8. Roll mixture into 1-inch balls (about 1.5 tablespoons each) and place on a parchment-lined baking sheet. Chill for at least 1 hour.
  9. Melt white chocolate and coconut oil in 30-second intervals, stirring until smooth.
  10. Dip the tip of each cake pop stick into melted chocolate, then insert halfway into a cake ball. Chill for 15 minutes.
  11. Dip each cake pop into melted white chocolate, let excess drip off, and decorate with edible glitter or sprinkles if desired. Place upright in a stand or styrofoam to dry for about 30 minutes.

Notes

Chill cake balls well before dipping to prevent cracking. Use a double boiler or microwave in short bursts to melt chocolate gently. Store cake pops in an airtight container for up to 3 days at room temperature, a week refrigerated, or freeze up to a month.

Nutrition

Keywords: pink champagne cake pops, white chocolate cake pops, party treats, easy cake pops, festive desserts, bridal shower desserts

Find it online: https://pokirecipes.com/irresistible-pink-champagne-cake-pops-recipe-easy-homemade-treats/