Cherry Cake Pops - Babycakes MT-6 Instruction Manual

Cherry Cake Pops

Dip these pretty pink cake pops, packed with cherries, in chocolate and you will be
reminded of a chocolate-covered cherry.
Tips
Have you ever noticed that many cherry desserts include just a tiny amount of almond
extract? That's because almond extract seems to intensify the cherry flavor.
Makes 34 to 36 cake pops
1 cup all-purpose flour
1 tsp baking powder
1⁄4 tsp salt
1⁄4 cup milk
2 tbsp maraschino cherry juice
2⁄3 cup granulated sugar
1⁄3 cup shortening
2 large eggs, at room temperature
2 tbsp finely chopped drained maraschino 30 mL
cherries
1⁄2 tsp almond extract
4 to 6 drops red food coloring
Nonstick baking spray
1. In a small bowl, whisk together flour, baking powder and salt. Set aside.
2. In another small bowl, combine milk and cherry juice. Set aside.
3. In a medium bowl, using an electric mixer on medium-high speed, beat
sugar and shortening for 1 to 2 minutes or until fluffy. Add eggs, one a
time, beating well after each addition. Add flour mixture alternately with milk
mixture, making three additions of flour and two of milk and beating on low
speed until smooth. Beat in cherries, almond extract and 4 drops of food
coloring until combined. Add more food coloring, if desired.
4. Spray cake pop wells with nonstick baking spray. Fill each well with about
1 tbsp (15 mL) batter. Bake for 4 to 6 minutes or until a tester
inserted in the center comes out clean. Transfer cake pops to a wire rack to
cool. Repeat with the remaining batter.
5. If desired, attach sticks to cake pops.
Excerpted from 175 BEST BABYCAKES™ CAKE POP MAKER RECIPES by Kathy
Moore and Roxanne Wyss © 2012 Robert Rose Inc. www.robertrose.ca All rights
reserved: May not be reprinted without publisher permission.
250 mL
5 mL
1 mL
60 mL
30 mL
150 mL
75 mL
2
2 mL
4 to 6
13