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White Chocolate-dipped Lemon Cake Pops
2013-11-22
https://www.metro.ca/userfiles/image/recipes/boules-retro-au-citron-et-chocolat-blanc-7367.jpg
PT40M
PT40M
PT2H20M
Preheat oven to 350°F (180°C).Grease and flour a square pan.Using an electric mixer, cream brown sugar and butter in a large bowl until smooth.Add eggs and lemon zest and juice, and beat until thoroughly blended.In another bowl, combine flour, baking soda and baking powder.Stir in yogurt and add this mixture to the sugar and butter mixture.Pour batter into the pan and bake 40 minutes or until cake is golden brown and a toothpick inserted in the centre comes out clean.Leave to cool completely.Icing: Mix butter, mascarpone, icing sugar and vanilla together, beating until smooth. Set aside.Crumble cooled cake into a bowl, add icing and mix together.Mould dough into 24 balls.Insert a pop stick in each ball.Refrigerate about 1 hour.Decoration: Dip cake pops in melted white chocolate, press into sprinkles and cool.
24
Metro
4
2
5
3
2/3 cup (150 g) brown sugar
1/2 cup (125 mL) Selection unsalted butter, softened
2 Irresistibles egg
1 lemon, zested and juiced
1 1/3 cups (225 g) Selection all purpose flour
1 1/2 tsp. (7 1/2 mL) baking soda
1 1/2 tsp. (7 1/2 mL) baking powder
2/3 cup (160 mL) plain yogurt
1/2 cup (125 mL) Selection unsalted butter, softened
1/2 cup (125 g) mascarpone
2 1/3 cups (350 g) icing sugar
1 tsp. (5 mL) vanilla extract
1 lb (450 g) white chocolate couverture, melted
sufficient quantity, candy sprinkles
White Chocolate-dipped Lemon Cake Pops
24
cakes
0:40
Preparation
0:40
COOKING
2:20
TOTAL TIME
Ingredients
-
2/3 cup
(150 g)brown sugar
-
1/2 cup
(125 mL)Selection unsalted butter, softened
-
2
Irresistibles egg
-
1
lemon, zested and juiced
-
1 1/3 cups
(225 g)Selection all purpose flour
-
1 1/2 tsp.
(7 1/2 mL)baking soda
-
1 1/2 tsp.
(7 1/2 mL)baking powder
-
2/3 cup
(160 mL)plain yogurt
-
1/2 cup
(125 mL)Selection unsalted butter, softened
-
1/2 cup
(125 g)mascarpone
-
2 1/3 cups
(350 g)icing sugar
-
1 tsp.
(5 mL)vanilla extract
-
1 lb
(450 g)white chocolate couverture, melted
-
sufficient quantity, candy sprinkles
Preparation
Preheat oven to 350°F (180°C).
Grease and flour a square pan.
Using an electric mixer, cream brown sugar and butter in a large bowl until smooth.
Add eggs and lemon zest and juice, and beat until thoroughly blended.
In another bowl, combine flour, baking soda and baking powder.
Stir in yogurt and add this mixture to the sugar and butter mixture.
Pour batter into the pan and bake 40 minutes or until cake is golden brown and a toothpick inserted in the centre comes out clean.
Leave to cool completely.
Icing: Mix butter, mascarpone, icing sugar and vanilla together, beating until smooth. Set aside.
Crumble cooled cake into a bowl, add icing and mix together.
Mould dough into 24 balls.
Insert a pop stick in each ball.
Refrigerate about 1 hour.
Decoration: Dip cake pops in melted white chocolate, press into sprinkles and cool.
Source :
Metro
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