Hey guys! Do you love cake pops as much as I do? If you answered yes, then you're at the right place today! I love cake pops and really wanted to come up with a recipe that allows me to enjoy them, without feeling disgustingly full afterwards. I looked up some recipes online just to get an idea, and most called for boxed yellow cake, so that's what I started with. I changed some of the ingredients and substituted vegetable oil for coconut oil, and also left out the yolks in the eggs and only used egg whites for this recipe. They came out great, and I really hope you try making them, they are super easy and fun!
Also, for those wondering, I purchased the sprinkles & cake pop pan at Marshalls!
So the first part of the recipe is simple because you're going to be following the directions on the box. I used a whisk instead of a mixer because I personally don't have one, but either way it comes out just fine. You're going to be mixing your cake mix, coconut oil, water and egg whites into a big bowl, and whisk until everything is combined and easily poured.
You're going to fill your cake pan half way with the batter to avoid making the pops too big. I had to make two rounds of these because the first batch was a little too large! Cook for about 11 minutes (or until a clean toothpick can be pulled through) and take out to cool. Once you pop them out of the pan, put them in the fridge for about 15-20 minutes to harden. You also want them to be harder for the icing process. Once they seem pretty put together, stick your lollipop sticks in them before the icing process begins.
Once they are hard and have been in the fridge for at least 30 minutes you can dip them in yogurt (I used chobani greek yogurt) and then cover in sprinkles of your choice. I really love these fall inspired sprinkles because they really set the tone of the season! Plus they're all such beautiful colors and shapes, how could you not love them? Throw them back in the fridge for another 30-40 minutes, and voila! You're ready to enjoy these treats!