Easter Egg Cake Pops

Name: Easter Egg Cake Pops
Prep time: 1 h 40 min
Cook time: 20 min
Total time: 2 h
Yield: 44 cake balls
Ingredients: 15.5 oz package yellow cake mix; 5.5 oz plain fat-free Greek yogurt; 3/4 cup plus 2 tablespoons water; 2 large egg whites; 1 teaspoon vanilla extract; baking spray; 48 ounces Wilton colored candy melts; Sprinkles

User Reviews

0.0

0 reviews

Unrated

Prep Time
1 hr 40 mins
Cook Time
40 mins
Total Time
2 hrs
Servings
44 cake balls
Calories
1025 kcal
Course
Dessert
Cuisine
American

Easter Egg Cake Pops

Iris Warren

Report

These Easter Egg Cake Pops are such a fun Easter dessert idea! Made lighter by using a box cake mix, egg whites and fat free Greek yogurt – no oil, no butter required!

Share:

I Made This!

Be the first!

Print

10 people printed this

Save this

Be the first!

Ingredients

Servings

15.5 oz package yellow cake mix (or flavor of your choice)
5.5 oz plain fat-free Greek yogurt
3/4 cup plus 2 tablespoons water
2 large egg whites
1 teaspoon vanilla extract
baking spray
48 ounces Wilton colored candy melts (20 oz used total, calculated in n.i*)
Sprinkles

Add to Shopping List

Instructions

Preheat oven to 350°F. Lightly spray a the cake pop pan with baking spray.
Combine all the cake ingredients in a large mixing bowl and beat until combined.
Place the batter into a pastry bag or large ziplock bag with the tip cut off.
Pipe the batter into the prepared cake pop pan and bake about 18 minutes (I rotated the pan after 10 minutes to be sure they baked evenly). Let it rest 5 minutes before opening the pan.
Place cake balls on a wire rack and repeat with remaining batter.
Using a scissor, cut the seam off the balls.
Refrigerate the cake balls for about 45 minutes, this helps the chocolate stick to the cake.
Melt some of the white chocolate melts in the microwave according to package directions, careful not to burn the chocolate.
Insert the tip of a bamboo skewer into the melted chocolate, then into the cake ball (this helps hold the stick in place) and dip each ball into the chocolate, then onto a sheet of wax paper.
To cover the little hole you get from the skewer, dip the stick in the melted chocolate, then onto the hole.
Repeat with the remaining balls and chocolate topping with sprinkles as you dip before the chocolate hardens, or drizzle with chocolate if desired.

Equipments used:

Notes

*I weighed the chocolate on each ball to calculate the nutritional info. Although the recipe calls for 48 oz of chocolate, not all of it will be used, but you will still need to buy extra so you have enough to coat the cake balls. I calculated 0.4 oz of chocolate on each cake ball.
**Sprinkles and decorations not included in n.i.

Nutrition Information

Show Details

Serving 1cake ball Calories 102.5kcal (5%) Carbohydrates 15g (5%) Protein 1.5g (3%) Fat 4g (6%) Saturated Fat 2g (10%) Cholesterol 2mg (1%) Sodium 68mg (3%) Sugar 7g (14%)