Colorful sundae cake pops

Ingredients for 1 servings:

• 230 g flour
• 3 eggs
• 150 g butter
• 2 packets of vanilla sugar
• ½ pack of baking powder
• ½ cup milk, approx. 100 ml
• 40 g sugar
• 10 drops of lemon juice
• n. B. food coloring
• 150 g butter
• 25 g sugar
• ½ pack of vanilla pudding
• 250 ml milk
• 18 waffle cups, edible mini ice cream cups
• 18 chocolate lentils, red
• n. B. Sugar sprinkles, colorful
• Sugar pearls, colorful
• Sugar, colored
• 3 bars of chocolate, white

Instructions

Working time approx. 3 hours; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 5 hours 45 minutes

sweet ice cream cupcake pops – great for party buffets

For the muffins, beat the eggs, butter, and sugar until fluffy. Slowly add the flour, vanilla sugar, and lemon juice and stir in. Carefully add the milk until the batter has a smooth but not too runny consistency. Divide the mixture between 5 bowls and stir in the desired food coloring until the batter is evenly colored. Spoon the colored batter into muffin tins according to color and bake at 180°C for about 15-25 minutes. Let the muffins cool, then crumble the colored mixture into separate bowls. For the buttercream, prepare 1/2 package of vanilla pudding with 250ml milk and 25g sugar according to the package instructions. Cool the pudding with butter to room temperature or let it warm up. Beat the butter until fluffy and stir in the pudding. Take the colored muffin crumbs. Fold in about 1 tablespoon of buttercream per muffin color and mix by hand until it has a dough-like consistency. It’s better to be a little more sparing with the buttercream. Take a little of each buttercream mixture and carefully roll it in your hand until you have a ball that fits on the ice cream cones. Repeat until you have lots of colorful cake pop balls. Melt a bar of chocolate in a double boiler. Place the ice cream cones on a baking sheet and gradually dip the openings into the white chocolate. Place the cake pop balls on the cup and the chocolate and let cool. When all the cups are ready, melt the remaining chocolate and dip the ice cream cones and cake pop balls into the chocolate up to the height of the cone opening and carefully let it drip off. If it doesn’t cover the first time, let it cool and repeat. Quickly sprinkle on the decorations as desired and place the cherry chocolate drops in the center. Let cool or refrigerate before serving. Makes approx. 18 cake pops.