Ingredients:

  • 1 1/2 cups (192g) all-purpose flour, plus more for dusting
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick/113g) unsalted butter, softened, plus more for greasing
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) milk
  • 1/2 cup (1 stick/113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 2-3 tablespoons (30-45ml) milk
  • 1/2 teaspoon vanilla extract
  • 12 ounces (340g) yellow candy melts (or white candy melts + yellow food coloring)
  • 1 tablespoon shortening (optional, for smoother coating)
  • Orange candy melts (for beaks - a small amount is fine, maybe 2 oz/ 57g)
  • Mini chocolate chips or black sprinkles (for eyes)
  • Lollipop sticks

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with the dry ingredients. Pour batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan.
  2. In a large bowl, cream together the softened butter and powdered sugar until smooth. Add milk, one tablespoon at a time, until the desired consistency is reached. Stir in vanilla extract.
  3. Once the cake is completely cool, crumble it into a large bowl. Add the buttercream frosting and mix until evenly combined. The mixture should be moist but not sticky.
  4. Roll the cake mixture into 1-inch balls. Place the cake balls on a baking sheet lined with parchment paper. Chill in the refrigerator for at least 30 minutes (or longer) to firm up. This is crucial!
  5. Melt the yellow candy melts in a double boiler or microwave-safe bowl. If using the microwave, heat in 30-second intervals, stirring in between, until completely melted and smooth. Stir in shortening (if using) for a smoother consistency.
  6. Dip the tip of a lollipop stick into the melted candy coating and insert it halfway into a chilled cake ball. Dip the entire cake ball into the melted candy coating, swirling to ensure it's fully coated. Gently tap off any excess coating.
  7. Immediately add mini chocolate chips/sprinkles for eyes. Melt orange candy melts. Use a piping bag or zip top bag with a tiny corner cut off to pipe on little triangular beaks.
  8. Place the decorated cake pops in a cake pop stand or insert the sticks into a styrofoam block to set. Let the coating harden completely. Serve and enjoy!