recipe 3
blueberry lemon cheesecake cake pops
Erin Megara
Makes 16-20 pops
Ingredients:
- 2 packs Martha White Blueberry Cheesecake muffin mix
- 1/2 cup water (use in place of milk)
- 1 cup fresh blueberries
- 1 tablespoon lemon frosting
- 1 bag bright white candy melts
- 1/2 bag light blue candy melts
- Yellow sugar sprinkles
- Cake pop sticks
- Mini + regular cupcake liners
- Ribbons
- Ziploc or piping bag
How to Make:
- Preheat oven to 400 degrees
- In a bowl, prepare muffin mix as directed (using water). Add 1 teaspoon of melted lemon frosting and a 1/2 cup of blueberries. Fill greased muffin tins and bake for 16 minutes.
- After baking, while muffins are warm, crumble them in a bowl and add 2 teaspoons of lemon frosting (not melted) to bind. Mix well.
- Roll mixture into balls
- Melt 1 bag of bright white candy melts at 30 second increments in microwave.
- Then, add 2 blueberries onto each cake pop stick, placing the stick through the top of each blueberry. Dip bottom of stick into melted white candy melts. Then, insert firmly into cake balls. Repeat for all.
- Freeze cake pops for 5-10 minutes.
- After freezing, dip each cake pop into the remaining candy melts.
- Melt 1/2 bag of light blue candy melts at 30 second increments in microwave
- Pour blue melts into ziplock or piping bag and drizzle onto cake pops. Immediately add yellow sprinkles to each.
- Let cake pops set, then place into mini cupcake liners, add ribbons, and ENJOY!