Description
Delightfully moist cake pops infused with pink champagne and vanilla, coated in a silky pink white chocolate coating. Perfect for elegant parties and celebrations.
Ingredients
Scale
- 1 box white cake mix (about 15.25 oz / 432 g)
- 3 large eggs, room temperature
- 1/2 cup (120 ml) vegetable oil
- 3/4 cup (180 ml) pink champagne or sparkling rosé (dry preferred)
- 1 tsp vanilla extract
- 1/2 cup (115 g) unsalted butter, softened
- 1 1/2 cups (180 g) powdered sugar, sifted
- 1–2 tbsp pink champagne (to taste)
- 1/2 tsp vanilla extract
- 12 oz (340 g) white chocolate or candy melts, pink tinted
- 1 tsp coconut oil (optional)
- Pink sanding sugar or edible glitter for decoration
- Cake pop sticks
Instructions
- Preheat oven to 350°F (175°C) if baking cake in a pan, or preheat cake pop maker according to instructions.
- In a large bowl, combine cake mix, eggs, vegetable oil, pink champagne, and vanilla extract. Mix on medium speed for 2 minutes until smooth.
- Pour batter into greased 9×13 inch pan and bake 28-32 minutes until toothpick comes out clean. Cool completely (~1 hour).
- In a medium bowl, beat softened butter until creamy. Gradually add powdered sugar, pink champagne, and vanilla extract. Beat until smooth and fluffy.
- Crumble cooled cake into fine crumbs. Add 1/2 cup frosting and mix gently until mixture holds when pressed.
- Roll mixture into 1-inch balls and place on parchment-lined baking sheet. Chill at least 30 minutes.
- Melt white chocolate or candy melts with coconut oil in microwave in 30-second intervals, stirring until smooth.
- Dip tip of each cake pop stick into melted chocolate, insert halfway into cake ball to secure.
- Dip entire cake pop into coating, let excess drip off, then immediately sprinkle with sanding sugar or edible glitter.
- Place cake pops upright in styrofoam block or on cooling rack until coating hardens (15-20 minutes). Store in airtight container.
Notes
- Use dry pink champagne for the best flavor.
- Let the cake cool completely before crumbling.
- Chill the cake balls to prevent them from falling apart when dipped.
- Prep Time: 50 minutes
- Cook Time: 28-32 minutes
- Category: Dessert
- Method: Baking and Dipping
- Cuisine: American
Nutrition
- Serving Size: 1 cake pop
- Calories: 180
- Sugar: 12 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Pink Champagne Cake Pops, Cake Pops, Dessert Recipes