Grasshopper Cake Pops

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Don’t worry — there aren’t any insects baked into these cake pops! Rather, they capture the flavor of that alluring green cocktail, first served in New Orleans, that features crème de menthe and chocolate liqueur.
Makes 24 to 26 cake pops
- 1 1/3 cups devil’s food cake mix (325 mL)
- 1 large egg, at room temperature
- 3 tbsp buttermilk (45 mL)
- 2 tbsp crème de menthe (30 mL)
- 2 tbsp vegetable oil (30 mL)
- 1/4 cup chopped chocolate mint candies (60 mL)
- Nonstick baking spray
- Crème de menthe is available in green or clear; either can be used in these cake pops.
- Coat the cake pops in chocolate candy coating. Or, to accent the mint flavor, choose chocolate mint candy coating.

Step 1

In a medium bowl, using an electric mixer on low speed, beat cake mix, egg, buttermilk, crème de menthe and oil for 30 seconds or until moistened. Beat on medium speed for 2 minutes. Stir in candies.

Step 2

Spray cake pop wells with baking spray. Fill each well with about 1 tbsp (15 mL) batter.

Step 3

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. (If baking in the rotating cake pop maker: bake for 1 minute. Rotate and bake for 2 to 3 minutes. Rotate back before testing for doneness.)

Step 4

Repeat steps 2 and 3 with the remaining batter.

Step 5

If desired, attach sticks to cake pops.

Step 6

Excerpted from "The Big Book of Babycakes™ Cake Pop Maker Recipes" by Kathy Moore and Roxanne Wyss © 2012 All rights reserved: May not be reprinted without publisher permission.

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