Butterscotch Cake Pops
The Curvy Carrot
The Curvy Carrot
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Ingredients

  • 100 cake pops
  • 1/2 sticks
  • 20 tablespoons
  • 1/2 cups dark brown sugar
  • 2 tablespoons canola oil
  • 4 large eggs
  • 2 tablespoons dark rum
  • 1 tablespoon vanilla extract
  • 4 cups
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoons salt
  • 1/2 cups sour cream
  • 1 pound unsalted butter
  • 32 tablespoons or
  • 4 sticks
  • 2 cups dark brown sugar
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 1 tablespoons dark rum
  • One
  • 8 teaspoons shortening
  • Cake pop sticks
  • 325 F degrees
  • and butter
  • 2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter with the brown sugar until light and fluffy, about
  • 3. Add in the oil until well combined
  • 325 F degrees
  • 60 minutes
  • in
  • 70 minutes
  • 5 minutes or
  • 11. For the buttercream
  • 8 tablespoons of the butter in a medium saucepan over medium heat until it turns deep golden brown and fragrant, about
  • 6 minutes
  • 12. Add the brown sugar, cream, and salt, stirring constantly until the sugar dissolves
  • 14. Beat in the rum
  • 16. Add enough confectioner
  • 19. Using a cookie dough scoop or your hands, roll the dough to form individual cake pops.
  • 21. Using a small spoon to help scoop the melted candy melts over the cake pops, gently roll each cake pop in the melted candy, twisting each one until smooth. Place the cake pops directly on your baking sheet.
  • 20 with your decoration candy melt color, using only
  • 2 teaspoons of shortening

Instructions

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