New Year's Pink Champagne Cake Pops! ⋆ Brite and Bubbly

New Year’s Pink Champagne Cake Pops!

By: Vanessa Diaz | 0 comments

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Hey All!

We’re bringing you one final tasty treat to munch on for new years and since we’re all about the Rosé and rose gold this New Years, check out these New Year’s Pink Champagne Cake Pops my contributor Rose through together. Yep it’s a whole lotta Rose happening in this post! These are super tasty and go perfectly with all that Rosé you’ll be popping on New Years Eve! Here is Rose to tell you how to make them!

Hello Brite and Bubbly readers! The New Year is here and we are still celebrating with sweet and bubbly champagne cake pops. This is my go-to recipe for girl baby showers and it is a party pleaser. Once you learn how to make these you will not want to eat any other cake pop flavor.

¾ cup all-purpose flour
½ cup sugar
¾ tsp baking powder
1/8 tsp salt
½ stick unsalted butter
¼ tsp vanilla extract
1 ½ egg whites room temperature
3 drops liquid red food coloring
½ cup of champagne

Pink champagne buttercream ingredients:

¼ stick unsalted softened
½ cup plus 1/8 cup of confectioner’s sugar
1 ¼ tbsps champagne
3 drops red food coloring
A pinch of salt

Pre-heat the oven to 350 degrees; grease and flour an 8 inch pan. Whisk the flour, baking powder and salt in a medium bowl. Set aside. Beat butter and sugar in electric mixer until is light and fluffy. Add egg whites, vanilla and food coloring, and continue beating at medium speed. With mixer at low speed, add dry ingredients and champagne alternating them. Pour into prepared pan and bake 30-40 minutes.

Pink champagne buttercream Directions:

Beat butter until light and fluffy. Add sugar, champagne, salt and food coloring and beat for several minutes until light and creamy.

Cake Pop Directions:

Crumble the cake with your hands in a medium bowl, add the buttercream and mix well. Form into 2 inch balls. Place on a tray with parchment paper. Freeze for 20 minutes.

Melt candy chips according to package in a medium glass bowl or large measuring cup. Prepare another tray with parchment paper to place your pops once they are coated. Dip a lollipop stick about 1/2 inch deep, stick in middle of the ball, dip the ball until completely coated. Lightly tap off the excess. Place on the prepared tray. Add sprinkles immediately before candy hardens. Repeat with all pops. Allow to cool for 15 minutes.

These pops are to die for! They could be served 3 to 4 days later without losing the champagne flavor. Take a bite to see the beautiful pink color inside and don’t forget to pour yourself a glass to celebrate your yummy creations! Cheers!