Champagne Cake Pops

Ingredients for 1 servings:

• 250 g butter
• 200 g sugar
• 4 eggs
• 300 g flour
• 1 tsp baking powder
• 1 pinch of salt
• 150 ml champagne, or prosecco or sparkling wine
• Fat, for the shape
• 75 g butter
• 100 g cream cheese
• 150 g powdered sugar
• 50 ml champagne or prosecco / sparkling wine
• ½ tsp vanilla extract
• 450 g white chocolate coating
• Coconut oil, if necessary 1 tsp
• some sugar sprinkles

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 50 minutes

A festive eye-catcher and treat! Makes 40-45 pieces

Preheat the oven to 180°C. Dough: Beat the softened butter and sugar with a hand mixer on high for 5 minutes until creamy. Add one egg at a time, whisking occasionally. In a second bowl, combine the dry ingredients and sift them into the butter mixture. Mix everything well again, pour in the champagne, and mix briefly. Grease a loaf pan well, pour in the batter, and bake for about 50 minutes. Once the cake is out of the oven, let it cool briefly in the pan. Then turn it out onto a wire rack and cool completely. Frosting: Beat the softened butter and cream cheese with a hand mixer until creamy. Add the remaining ingredients and whisk until smooth. To make the cake pops, use a knife to cut off any hard, dark bits from the pre-baked cake. Then take a large bowl and crush the cake into small crumbs with your hands. Place some baking paper on a baking tray (assuming the tray will fit in your fridge; otherwise, use a plate or something similar) and set it aside. Use your hands to mix the crumbs well with the frosting. Form the cake mixture into 3-3.5 cm balls and place them on the baking tray. Refrigerate the balls for an hour before decorating! Melt the chocolate in a double boiler, dip a lollipop stick or wooden skewer a finger’s width into the chocolate, and skewer the balls. If the white chocolate isn’t nice and runny, add 1 teaspoon of coconut oil. Get your decorative sprinkles ready. Dip the cake pops into the chocolate until everything is covered. Hold the ball tilted downwards and roll the lollipop sticks/wooden skewers back and forth between your hands until all the excess chocolate has dripped off. Once the chocolate coating stops dripping, you can place them in your cake pop holder and decorate them with sprinkles. A thick Styrofoam plate, for example, works well as a holder. It’s best to store the cake pops in the refrigerator.