Cupcake Pop

INGREDIENTS;

1 13X9 baked cake (from a box cake mix or from scratch … any flavor)
2 cups cream cheese frosting
1 flower shaped cookie cutter
1 package chocolate candy melts
1 package pink candy melts
bowls for dipping
wax paper
aluminum foil
lollipop sticks
sprinkles
small plastic treat bags and ribbon to package the Cupcake Pops
candy cups and truffle boxes to individually package the Cupcake Bites
styrofoam block




DIRECTION:
1. Bake a cake from a mix or from scratch and cool completely.
2. Crumble cake into a fine consistency into a large bowl.
(TIP: If the texture is too coarse, you can run it through a food processor.)
3. Add cream cheese frosting,blend together using the back of a large spoon. Blend thoroughly.
4. Roll mixture into 1.25" - 1.5" size balls and lay on wax paper covered cookie sheet.
5. Cover with aluminum foil or plastic wrap and chill in refrigerator for several hours.
(TIP: You can speed this up by placing in the freezer for about 15 minutes.)
6. When the balls begin to harden, shape into cupcakes using a small flower-shaped cookie cutter. Take the chilled ball and roll it into more of an oval and then slide into cookie cutter. Push it into cutter until about half fills the cutter and the rest sticks out of the top in the shape of a mound. Then push the shaped cupcake carefully out of the cookie cutter from the bottom. Set right side up on a wax paper covered cookie sheet. Continue with remaining balls.

7. Once shaped, cover and return to freezer. (5-10 minutes)
(TIP: You can leave them covered in the refrigerator overnight if you want to do the dipping on the following day).
8. While cupcake shapes are chilling, begin to heat up your chocolate bark.
9. Brown chocolate bark for the bottoms. Pink or white chocolate for the tops.
10. Follow the instructions on the package for melting. Most recommend heating for 30 second intervals at a time and stirring in between. You can also do the double boiler method.
11. When you are ready to dip, remove from freezer and set up another wax paper covered cookie sheet.
12. Take the cupcake shaped mixture and dip bottoms into the melted chocolate - just to the point where the mounded shape starts. Remove from chocolate, turn upside down and wiggle so that the excess starts to slide down slightly. Then lay on the wax paper upside down. If you want them to be lollipops, then go ahead and insert the lollipop sticks while the chocolate is still wet. Continue with rest of the cupcakes. You can also leave some without the sticks. They’re just as cute as Cupcake Bites.
13. Dry completely.
14. Once dry, dip the tops of the cupcakes in the pink or white chocolate. You may need to move it around a little to cover all the exposed areas.
(TIP: Let the pink chocolate sit for a few minutes after heating to thicken. This will help it from dripping down the sides of the cupcake).
15. Remove from the pink/white chocolate and turn right side up. You may need to hold and rotate it if there is any excess so that it doesn’t drip down too far.
(TIP: You can use a toothpick to help cover any areas the melted chocolate didn't cover).
16. For the Cupcake Bites - just turn right side up and rest on the wax paper. Then go ahead and put a m&m on the top and add sprinkles while wet.
17. For the lollipops, Continue holding and place an m&m on the top and add sprinkles. Let them dry in a styrofoam block that you have already poked holes into.
18. When completely dry, cover the lollipops with small plastic treat bags and tie with a ribbon.
19. For the Cupcake Bites, place in a candy cup and package in small candy truffle boxes to present individually.

Cream Cheese Buttercream Frosting
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* 1 (8-ounce) package cream cheese, room temperature
* 1/2 cup (1 stick) unsalted butter, room temperature
* 1 (1-pound) box confectioners' sugar
* 1 teaspoon pure vanilla extract

DIRECTION:
1. Place cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment and beat until creamy, about 30 seconds.
2. With the mixer on low, slowly add sugar, scraping down the sides of the bowls as necessary.
3. Add vanilla and increase mixer speed to medium. Blend until frosting is fluffy, about 1 minute.



Thanks to Bakerella for a wonderful recipe.