Even though we still have a couple months to go before summer arrives, it's fun to whip up delicious treats that make us even more excited about the season.
And you can be sure that your kids will absolutely flip when you try this adorable watermelon cake pops recipe from Duhlicious.
OMG. They're like little miniature watermelons on a stick -- do desserts get any cuter than that?
And I know what you're thinking -- this recipe must be kind of difficult to put together. But it's actually only as tough as you want to make it.
To simplify, start with a basic, boxed red velvet cake mix and jarred cream cheese frosting, and go from there. Or, if you're feeling adventurous, you can make the cake and frosting from scratch, which is included in the full recipe below.
What are you waiting for? Put yourself in a summery mood this weekend and give these babies a whirl!
Watermelon Cake Pops
Red Velvet Cake
2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
1 cup sour cream
1/2 cup milk
1 oz red food color
2 teaspoons pure vanilla extract
Vanilla Cream Cheese Frosting
8 oz package cream cheese, softened
1/4 cup butter, softened
2 tablespoons sour cream
2 teaspoons pure vanilla extract
16 oz box confectioners’ sugar (weighted, not measured by volume)
1/2 cup mini chocolate chips (for the watermelon seeds)
2 cups white Merkens Candy Melts (you can use tempered chocolate)
2 cups green Merkens Candy Melts
Dark green food color gel (for accents, optional)
Preheat oven to 350 degrees F. Sift flour, cocoa powder, baking soda, and salt in medium bowl. Set aside.
Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy.
Beat in eggs, one at a time. Mix in sour cream, milk, food color, and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not over beat. Spoon batter into 30 paper-lined muffin cups, or greased cake pan.
Bake 20 to 25 minutes or until toothpick inserted into cake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.
Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream, and vanilla extract in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth.
Assembling Cake Pops
After cake is cooked and cooled completely, crumble into large bowl. Mix thoroughly with 1 cup of cream cheese frosting using a food processor, and pulse about 4 times, trying not to over-blend the mixture. Add the mini chocolate chips. If your cake balls feel a little dry, add more cream cheese frosting, until the mixture comes together and you can roll balls.
Roll mixture into 1.5″ size balls and lay on cookie sheet. You should be able to make about 40 cake balls; more or less depending on the consistency of your cake balls. Place in fridge, and chill for several hours.
Melt candy melts as per manufacturers instructions, starting with the white. Using a skewer, dip cake pops in chocolate, tap out excess, and lay on parchment paper (or impaled onto a foam block) until firm. Once they are all firm, repeat using the green candy melts.
Let color dry for about 5 hours before serving.
Image via Jamiesrabbits/Flickr