Pretty in Pink Push-It-Up Cake Pops

Dairy Free
Health score
1%
Pretty in Pink Push-It-Up Cake Pops
50 min.
12
343kcal

Suggestions

Get ready to impress your guests with these adorable and delicious Pretty in Pink Push-It-Up Cake Pops! These bite-sized treats are not only a feast for the eyes but also a delightful dairy-free dessert option. With a simple yet creative twist, you'll transform ordinary cupcakes into a fun and interactive dessert experience.
Using a Betty Crocker white cake mix as your base, you'll add a pop of color and flavor with the strawberry mist frosting. The assembly process is where the magic happens! Layering the cupcakes and frosting in push-up pop containers creates a unique presentation that's perfect for parties or as a special treat for your loved ones. And let's not forget the adorable garnish of a fresh strawberry and mint sprig, adding a touch of freshness and elegance.
These cake pops are not only visually appealing but also a breeze to make. With a prep time of just 50 minutes, you'll be able to whip up a batch in no time. Whether you're a seasoned baker or a beginner, this recipe is sure to be a hit. So, gather your ingredients, put on your apron, and get ready to create these delightful Pretty in Pink Push-It-Up Cake Pops that will have everyone asking for more!

Ingredients

  •  egg whites 
  • 12 sprigs mint leaves fresh
  • 12 oz fluffy frosting 
  • 12  popped popcorn 
  • 12 small strawberries fresh
  • 0.3 cup vegetable oil 
  • 1.3 cups water 
  • box cake mix white

Equipment

  • bowl
  • frying pan
  • oven
  • hand mixer
  • toothpicks
  • ziploc bags
  • muffin liners

Directions

  1. Heat oven to 350F. Spray 24 mini muffin cups with cooking spray.
  2. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Fill muffin cups half full with batter. (Cover and refrigerate remaining batter until ready to bake; cool pan before reusing and spray again with cooking spray.)
  3. Bake 10 to 15 minutes or until toothpick inserted in center comes out clean.
  4. Remove cupcakes from pans to cooling racks; cool completely, about 15 minutes. (Repeat with remaining batter to make about 48 additional mini cupcakes. Freeze cupcakes for another use.)
  5. Spoon frosting into decorating bag (fitted with desired tip) or resealable food-storage plastic bag (with small corner cut off). To assemble, drop 1 cupcake into each push-up pop container; pipe desired amount of frosting on cupcake. Top each with second cupcake; pipe with frosting.
  6. Garnish with strawberry and mint sprig.

Nutrition Facts

Calories343kcal
Protein3.25%
Fat32.12%
Carbs64.63%

Properties

Glycemic Index
12.44
Glycemic Load
8.86
Inflammation Score
-2
Nutrition Score
5.4465217532023%

Flavonoids

Cyanidin
0.12mg
Petunidin
0.01mg
Delphinidin
0.02mg
Pelargonidin
1.74mg
Catechin
0.22mg
Epigallocatechin
0.05mg
Epicatechin
0.03mg
Epicatechin 3-gallate
0.01mg
Epigallocatechin 3-gallate
0.01mg
Eriodictyol
0.31mg
Hesperetin
0.1mg
Naringenin
0.02mg
Apigenin
0.05mg
Luteolin
0.13mg
Kaempferol
0.04mg
Quercetin
0.08mg

Nutrients percent of daily need

Calories:343.01kcal
17.15%
Fat:12.33g
18.96%
Saturated Fat:2.62g
16.35%
Carbohydrates:55.81g
18.6%
Net Carbohydrates:54.97g
19.99%
Sugar:36.42g
40.47%
Cholesterol:0mg
0%
Sodium:364.87mg
15.86%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.81g
5.61%
Phosphorus:157.41mg
15.74%
Vitamin K:16.15µg
15.38%
Vitamin B2:0.22mg
12.77%
Calcium:100.09mg
10.01%
Folate:35.86µg
8.96%
Vitamin E:1.33mg
8.85%
Selenium:5.26µg
7.52%
Manganese:0.14mg
6.95%
Vitamin B1:0.1mg
6.68%
Vitamin B3:1.17mg
5.83%
Iron:1mg
5.58%
Vitamin C:4.43mg
5.37%
Fiber:0.84g
3.36%
Copper:0.05mg
2.49%
Magnesium:9.24mg
2.31%
Potassium:68.27mg
1.95%
Zinc:0.27mg
1.83%
Vitamin B5:0.17mg
1.74%