Neon Snack Cake Push Pops Recipes

PRINCESS PUSH IT UP POPS

Steps:

• Heat oven to 350°F. Spray 60 mini muffin cups with cooking spray. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes. Tint batter with pink food color. Divide batter among muffin cups, filling three-fourths full. Bake 10 to 12 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely.
• Divide frosting into 3 bowls. Tint 1 bowl of frosting purple. Tint 1 bowl of frosting pink. Leave remaining frosting white. In large disposable decorating bag fitted with large star tip, place spoonfuls of each color frosting side by side, alternating colors and working up from tip of bag. Do not mix colors.
• To assemble, drop 1 cupcake into each push-it-up pop container. Pipe frosting on cupcake. Top each with second cupcake; pipe frosting on cupcake. Sprinkle with candy sprinkles. Frost remaining 36 cupcakes; sprinkle with candy sprinkles. Serve with push-up cakes, or freeze unfrosted for later use.

PUSHEENICORN CAKE POPS

Steps:

• Preheat the oven according to the cake mix directions.
• Make the cake mix as per directions, and then split into 6 bowls - approximately 3⁄4 cup batter per bowl. Tint to a pastel of every shade except for black.
• Pour into a muffin tin prepared with cupcake liners and then bake as per package instructions. Allow to cool completely.
• Once cooled, crumble the cupcakes. To each bowl, add 1-2 tablespoons of frosting, until it holds a shape though does not feel wet. Take a teaspoon of each color and squish into an oval, combine in a ROY G BIV gradient and shape into an oval. The top color to form ears. Place on a plate and chill in freezer for 15-20 minutes while you prepare candy.
• Use marzipan to shape the horn, mane, tale, and cloud. Set aside. Use a popsicle stick to press hole through cloud so as to slide under the cake pops.
• Melt the candy melts in a double boiler. Add the black color, a little at a time, until the grey color of pusheen. Thin, 1 tablespoon of vegetable oil at a time. It should be thin but not runny.
• Dip popsicle sticks into melts, then into the pusheens. Allow to set, and then dip into melts. Gently tap off excess and then carefully press the horn, mane, tail, and cloud onto body, adhering with a small amount of candy melt if necessary. Let the candy set completely before painting.
• Loosen the food dyes with a bit of water in small bowls. Paint color onto the mane and tail. Pipe the face on using tinted royal icing.

PRETTY IN PINK PUSH-IT-UP CAKE POPS

Steps:

• Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
• In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Fill muffin cups half full with batter. (Cover and refrigerate remaining batter until ready to bake; cool pan before reusing and spray again with cooking spray.)
• Bake 10 to 15 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pans to cooling racks; cool completely, about 15 minutes. (Repeat with remaining batter to make about 48 additional mini cupcakes. Freeze cupcakes for another use.)
• Spoon frosting into decorating bag (fitted with desired tip) or resealable food-storage plastic bag (with small corner cut off). To assemble, drop 1 cupcake into each push-up pop container; pipe desired amount of frosting on cupcake. Top each with second cupcake; pipe with frosting. Garnish with strawberry and mint sprig.

FRANKENSTEIN SNACK CAKES

Steps:

• Preheat oven to 400 degrees F. Grease a square 9x9 baking pan. Set aside.
• In a small bowl, whisk together flour, matcha powder, baking powder, and salt.
• In a large bowl, whisk together egg yolks, granulated sugar, and milk until pale in color.
• In a third bowl, whip egg white to medium-stiff peaks.
• Add dry flour mixture to yolk mixture. Fold to combine. Then add whipped eggs in three additions. Gently fold to incorporate egg whites.
• Pour batter into prepared baking pan. Use a spatula to spread batter into an even layer. Bake for 9-11 minutes or until a toothpick comes out clean. Remove from oven and run an offset spatula around the edges of the pan to loosen the cake. Let cool completely.
• Use a knife, wet with warm water, to cut the cake into 3 inch squares.
• Decorate with icing for hair and stitches, add sprinkles and candies for bolts and eyes.