Ingredients:

  • 1 ½ cups All-Purpose Flour
  • 1 cup Granulated Sugar
  • 2 Tbsp Unsweetened Cocoa Powder
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • 2 Large Eggs (Room Temperature)
  • ½ cup Unsalted Butter, softened
  • ½ cup Buttermilk
  • 1 tsp Vanilla Extract
  • 1 tsp White Vinegar
  • 1–2 tsp Red Food Colouring (Gel)
  • 4 oz Cream Cheese, softened
  • 1 cup Powdered Sugar, sifted
  • 12 oz White Chocolate Chips (or Candiquik)
  • 1 tsp Vegetable Shortening or Coconut Oil (Optional)
  • 20 Lollipop/Cake Pop Sticks

Instructions:

  1. Preheat oven to 350°F (175°C). Whisk dry ingredients (flour, sugar, cocoa, soda, salt). Cream the butter until light. Beat in eggs one at a time.
  2. Mix buttermilk, vanilla, vinegar, and red food colouring in a separate bowl. Alternate adding the dry mixture and the wet mixture to the butter mixture until just combined. Do not overmix.
  3. Pour batter into a greased and floured 8x8 inch pan. Bake for 25–30 minutes, or until a skewer comes out clean. Cool the cake completely.
  4. Once cooled, break the cake into fine crumbs in a large bowl. Discard any browned edges.
  5. Beat the softened cream cheese and sifted powdered sugar until smooth. Gradually mix the frosting into the cake crumbs until a cohesive, mouldable dough forms. Wrap and chill for at least 30 minutes.
  6. Roll small portions of dough and press them gently into a small heart-shaped cookie cutter on a parchment-lined tray. Re-chill the shaped hearts for another 30 minutes.
  7. Melt the white chocolate coating in 30-second bursts in the microwave, stirring until smooth. Stir in shortening or oil if needed for a thinner consistency.
  8. Dip the tip of a cake pop stick about ½ inch into the melted coating and gently insert it about halfway into the base of a chilled heart. Return pops to the fridge/freezer for 5 minutes to set the stick firmly.
  9. Dip each heart pop fully into the melted coating, gently tapping the stick to remove excess chocolate. Immediately sprinkle with desired decorations.
  10. Insert the sticks into a Styrofoam block or tall glass. Allow the coating to fully set at room temperature or briefly in the fridge until hard. Enjoy these magnificent Red Velvet Heart Pops!