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Gluten-Free Confetti Cake Pops Recipe

★★★★★

4.8 from 58 reviews
  • Author: Mariam
  • Total Time: 3 hours 15 minutes
  • Yield: 40 cake pops 1x
  • Diet: Gluten Free

Description

These Gluten-Free Confetti Cake Pops are delightful bite-sized treats, featuring a moist gluten-free confetti cake mixed with creamy vanilla frosting, coated in luscious white chocolate and decorated with colorful gluten-free sprinkles. Perfect for parties or any celebration, these cake pops combine festive fun with an allergy-friendly twist.

Ingredients

Scale

Cake

  • 1/2 cup (99g) vegetable oil
  • 3 large eggs, at room temperature
  • 1 cup (227g) milk, at room temperature
  • 1 package King Arthur Gluten-Free Confetti Cake Mix

Frosting

  • 1 1/2 cups (170g) confectioners’ sugar
  • 8 tablespoons (113g) unsalted butter, softened
  • Pinch of table salt
  • 1 teaspoon King Arthur Pure Vanilla Extract
  • 1 tablespoon heavy cream

Coating and Decoration

  • About 1 pound (454g) white chocolate, chopped, or white candy melts
  • Gluten-free sprinkles
  • 40 lollipop sticks

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease the bottom of a 9″ x 13″ cake pan, avoiding the sides to ensure easy cake removal.
  2. Mix Wet Ingredients: In a large bowl or stand mixer bowl, beat together the vegetable oil, eggs, and milk until the mixture becomes frothy, which helps incorporate air for a lighter cake.
  3. Add Cake Mix: Add the gluten-free confetti cake mix to the wet ingredients and beat on medium speed. Continue until the batter is thick, smooth, and lightened in color, about 1 minute. Be sure to scrape down the sides as needed to incorporate all ingredients. Pour the batter into the prepared cake pan.
  4. Bake the Cake: Place the pan in the oven and bake for 26 to 28 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.
  5. Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan to prevent crumbs from being too warm while forming the cake pops.
  6. Prepare the Frosting: In a large bowl or mixer, beat the confectioners’ sugar, softened unsalted butter, table salt, vanilla extract, and heavy cream together until the frosting is smooth and fluffy. This will bind the cake crumbs together.
  7. Crumble the Cake: Once fully cooled, crumble the cake into fine crumbs using your hands or a mixer to ensure there are no large pieces.
  8. Combine Cake and Frosting: Add about two-thirds (approximately 200g) of the frosting to the cake crumbs. Stir thoroughly until the mixture holds together. If needed, add the remaining frosting incrementally to achieve a consistency where the mixture can be squeezed without crumbling or sticking excessively.
  9. Form Cake Balls: Roll heaping tablespoons of the cake and frosting mixture into firm balls and place them evenly spaced on a parchment-lined baking sheet.
  10. Chill Cake Balls: Cover the baking sheet and refrigerate the cake balls until firm, approximately 2 hours or overnight for best results.
  11. Melt Chocolate: Melt the white chocolate or candy melts in a heat-safe bowl over simmering water (double boiler) or in the microwave using short 20- to 30-second increments, stirring frequently to avoid burning.
  12. Insert Lollipop Sticks: Dip each lollipop stick into the melted chocolate, then insert into the center of each cake ball, pushing about three-fourths of the way through to secure the stick. Repeat for all cake balls.
  13. Set Sticks: Return the cake pops to the refrigerator and chill until the chocolate around the stick has set, about 10 to 15 minutes.
  14. Dip Cake Pops: Remove 10 to 15 cake pops from the fridge. Dip each cake pop fully into the melted chocolate, ensuring even coating. Gently shake off any excess chocolate.
  15. Decorate: Immediately add gluten-free sprinkles on the coating before the chocolate sets to ensure they adhere nicely. Repeat for all cake pops.
  16. Set and Serve: Allow the chocolate coating on the cake pops to set completely at room temperature before serving for best texture and appearance.
  17. Storage: Store coated and decorated cake pops in an airtight container. They can be kept at room temperature for up to 2 days, refrigerated for up to 1 week, or frozen for up to 3 months. Make sure to defrost completely before serving for optimum taste and texture.

Notes

  • Ensure the eggs and milk are at room temperature before mixing for a smoother batter.
  • Do not grease the sides of the pan to allow for better cake rise and texture.
  • If the cake-frosting mixture feels too wet, add a little more cake crumbs; if too dry, add a bit more frosting carefully.
  • Use gluten-free sprinkles to maintain the recipe’s gluten-free integrity.
  • When melting chocolate, take care not to overheat to avoid grainy texture or burning.
  • Refrigerate cake balls thoroughly to make the dipping process easier and the cake pops firmer.
  • For a sturdier cake pop, avoid adding too much frosting which makes the balls heavy and prone to falling off sticks.
  • Store cake pops properly to maintain freshness and texture.
  • Prep Time: 25 minutes
  • Cook Time: 28 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: gluten-free cake pops, confetti cake pops, gluten-free dessert, party treats, white chocolate cake pops, allergy friendly cake pops

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Find it online: https://aromaofgrandma.com/gluten-free-confetti-cake-pops-recipe/