Rec cred: Ruhana Ebrahim
Pic cred: Oh My Cupcakes recipe book
½ cup castor sugar115g butter1 cup self raising flour3 eggs1 teaspoon vanilla essence Snowball Syrup-1 cup apricot jam1 cup water1 ½- 2 teaspoon red food coloring(Boil, reduce a little, do not thicken) Snowball buttercream-60g butter1 cup icing sugar½ teaspoon vanilla essenceDash milk Lamington Syrup-30g butter1 tablespoon cocoa powder1 cup icing sugar½ teaspoon vanilla essence½ cup boiling water(Allow ingredients to boil until slightly thick) Needed-Desiccated coconutSilicone cake pop pansSpray and CookWhite/brown easymelt chocolate
1. Preheat oven to 180degC. 2. Beat butter and sugar till light and creamy.3. Add eggs and vanilla essence, mix in.4. Add flour and beat together.5. Spray and cook cakepop moulds.6. Fill only bottom half of mould, and cover with top mould.7. Bake for 15-20min, once done allow to cool.8. Dip cake pop sticks in melted chocolate and push into cakepops.9. Allow to set, then dip whole pop into syrup and coconut.10. Allow to set and store in an airtight container.11. When making snowball cakepops, cut pop into half. Dip stick in melted chocolate and push into bottom half.12. Dip both halves in syrup and coconut.13. Beat buttercream frosting and pipe some onto bottom half on stick.14. Sandwich with top half and allow to set.
INFO & TIPS
Note: if not using sticks, melted chocolate is not needed
(Makes 4 dozen)