Green Velvet Cake Lollipops Gluten-Free - sugar

Method

• To make the cake: Preheat the oven to 350 degrees F.
• Generously grease the cups of 2 cupcake pans.
• Set aside until needed.
• (I bake the cake in cupcake form because it easier to count how many cake lollipops the cake batter will make: 1 cupcake makes about 2-3 cake lollipops.
• The cake also bakes faster when its smaller in cupcake form instead of a larger cake.)
• Place the sugar, butter, and Greek yogurt in the bowl of a stand mixer and mix until creamy.
• Add the eggs, one at a time, mixing thoroughly between each addition.
• In a small bowl, mix together the cocoa powder and food coloring.
• Add this mixture to the batter and mix until the food coloring has colored the batter.
• Sift together the gluten-free all purpose flour, xanthan gum, and salt.
• With the mixer on low speed, add the flour mixture to the batter in 3 additions, alternately with the milk (starting and ending with the flour).
• Mix in the vanilla.
• Add the baking soda the batter, but do not mix.
• Pour the apple cider vinegar on top of the baking soda; this will create a bubbly reaction.
• Mix the batter until all the ingredients are fully incorporated and it is smooth.
• Pour the filling into the cups of the prepared cupcake pans.
• Bake the cupcakes until a toothpick inserted into the center of a few cupcakes come out clean, about 25 minutes.
• Let the cupcakes cool in the pan for 10 minutes.
• Carefully remove the cupcakes and place on a cooling rack to cool completely.
• For the frosting: While the cakes are cooling, make the cream cheese frosting.
• In the bowl of a stand mixer fitted with the whisk attachment, cream together the cream cheese and butter.
• Add the confectioners sugar in 2 additions, slowly mixing in between each addition.
• Mix in the vanilla, and whisk until the frosting is smooth and creamy.
• When the cupcakes are done cooling, place a few of the cupcakes in a food processor.
• Pulse until the cupcakes are broken down into small crumbles.
• Pour the crumbs into a large bowl.
• Continue pulsing the remaining cupcakes until there is none left.
• Once all the crumbs are in the large bowl, add the cream cheese frosting, starting with 1/2 cup.
• Stir the cream cheese into the cake crumbs until the crumbs have soaked up all the frosting and the mixture can hold together.
• If the mixture doesnt hold together, add more cream cheese frosting.
• Be sure not to add too much frostingyou dont want the frosting to be too wet, it just needs to be moist enough that you are able to make a ball and it sticks together.
• If you do have any frosting left over, you can place it in a sealed container in the refrigerator and use it for later use.
• For the assembly: To make the cake balls, roll small round balls, a little smaller than the size of a golf ball, out of the cake and frosting mixture.
• Place the cake balls on a baking sheet.
• Once you have finished creating all the cake balls, place the baking sheet in the refrigerator to firm up the cake balls (no longer than 15 minutes).
• While the cake balls are in the refrigerator, melt the green candy coating.
• Place the candy coating in a heatproof bowl and set it over a pot of simmering water.
• Stir the candy coating until they have completely melted and are smooth.
• Remove the bowl from the pot and place it on the counter.
• Now you are ready to create your cake lollipops.
• Remove the cake balls from the refrigerator and place it next to your bowl of melted candy coating.
• Also place the lollipop sticks and wax paper next to the candy coating, laying out the wax paper on a flat surface.
• I think its easiest to create an assembly line on the counter: lollipop sticks, cake balls, melted candy coating, wax paper.
• To make the cake lollipops, stick the end of a lollipop stick into the melted candy coating (abut 1/4 inch up).
• Place the stick into the top of the cake ball.
• Dunk the cake lollipops into the candy coating until the cake ball is fully covered in the candy coating.
• Carefully tap the excess candy coating off the cake lollipop.
• Place the cake lollipop onto the wax paper (with the cake ball right onto the wax paper, and the cake lollipop sticking up).
• If you are adding the sprinkles to your cake lollipop, sprinkle it over the top of the cake ball now.
• Continue with the remaining cake balls, and allow them to harden completely before removing from the wax paper.
• Enjoy!
• These last up to 7 days in a sealed container.
• (Cake recipe adapted from Key Ingredient.
• Frosting recipe adapted from Annie Eats, who adapted in from Confections of a Foodie Bride.
• Cake lollipop idea from Bakerella.
• Method from my own experience.)