This is Cuppy, isn't she the cutest little thing you've ever seen?!This is Cuppy's family, notice her good looking husband and beautiful children! She's a lucky gal!
...and this is Cuppy's extended family! Ahh... they are taking over the world!!
Cuppy comes from a long line of Cupcake Bites from Bakerella! Check out Martha Stewart's Cupcake Bites for a video on how to make them.
Ingredients
1 box of cake mix, your choice of flavor (I used Devil’s Food).
1 container of ready-made icing (I used Vanilla)
Almond Bark/Chocolate (I used white almond bark and chocolate almond bark)
M&Ms and Sprinkles for decoration
Waxed paper
Directions
You begin by baking the cake in a 9 x 13 pan according to directions. Let it cool for several hours or overnight. Then you crumble the cake in a large bowl. I used my electric mixer to crumble up the cake.Then you dump in the tub of icing and stir the mixture together. Slowly but surely, the icing will totally incorporate into the cake and the mixture will be totally uniform in color.
Grab pinches of the mixture and roll them into balls, my dough was really sticky at first so I put it in the freezer for 10-15 minutes before rolling it into balls. My balls were a heaping scoop from my 1/8 measuring cup that I rolled around in my hands. Then you place the cake balls into the fridge for a couple of hours OR into the freezer for a little while. You want them to be nice and firm. Not frozen solid, but not mushy.
To make cupcake pops, you need miniature flower shaped cutter. (Well, you don’t have to have it. You could probably sculpt the balls into the shape you need. But this way’s faster and more foolproof.) My cutter comes from a Wilton Flower Shaped Fondant Cutter set I purchased at JoAnn's. Grab a cake ball and roll it in your hands to form a slight oval shape.
Insert the cake ball into the cutter so that part of it sticks out the other side.






It makes you sad to eat them, bye bye Cuppy!
