Poison Apple Cake Pops
These poison apple cake pops are all glammed up with their sparkly black sanding sugar tops! The cake inside is a cake mix that has been doctored up with all the apple flavor you could possibly need!
Servings: 24 cake pops
Ingredients
- 1 apple pelled and finely grated
- 15.25 ounce box yellow cake mix
- 1 cup apple juice
- 1/2 cup vegetable oil
- 3 large eggs
- 1/4 cup vanilla frosting
- 2 tablespoons apple butter
- 1 1/2 cups vibrant green candy melts
- 6 pieces green candy melts
- 4 1/2 teaspoons refined coconut oil
- 1/2 cup black candy melts
- 1 1/2 teaspoons refined coconut oil
- 1/2 cup black sanding sugar
Instructions
- Preheat oven to 350 degrees F. Grease a 9x13 baking pan with nonstick cooking spray.
- Peel 1 apple and finely grate it. Be careful not to grate the core. Set aside.
- In a large mixing bowl, add in the 15.25 ounce box yellow cake mix, 1 cup apple juice, 1/2 cup vegetable oil, 3 large eggs, and grated apple. Mix until combined.
- Pour the batter into the prepared pan and bake for 29 - 31 minutes or until done. Insert a toothpick into the center of the cake and if it comes out clean or with moist crumbs, it's done.
- Let the cake cool completely.
- Crumble the cake into a large bowl. Add in the 1/4 cup vanilla frosting and 2 tablespoons apple butter. Stir with a spatula or with a hand mixer until a big cake pop ball forms.
- Scoop the cake pops out with a 1 1/2 or 2 tablespoon cookie scoop and place on a piece of wax paper. I used a 2 tablespoon scoop.
- Roll the cake pops into balls. Shape them into apples by applying pressure towards the bottom of the ball so it's smaller.
- Flatten the bottom by pressing it onto the wax paper.
- Melt the 1 1/2 cups vibrant green candy melts and 6 pieces green candy melts in a microwave-safe bowl. Microwave in 30-second increments and stir after each increment. Repeat until the candy melts are completely melted.
- Add in 4 1/2 teaspoons refined coconut oil and stir until combined.
- Dip the cake pop sticks into the candy melts and insert into the center of the cake pops. Let the candy melt harden completely.
- Dip the cake pops into the candy melts and place onto wax paper.
- Let the candy melts harden.
- Add the 1/2 cup black candy melts in a microwave-safe bowl. Microwave in 30-second increments and stir after each increment until it's completely melted.
- Stir in 1 1/2 teaspoons refined coconut oil.
- Pour the black candy melts into a sandwich bag. Cut a small hole in one of the corners.
- Cover the top of the cake pop with the black candy melts and make some drizzles.
- Put the 1/2 cup black sanding sugar in a shallow bowl.
- Sprinkle the sanding sugar on the black candy melts. Work quickly so the candy melts don't harden before the sugar is added.
Notes
Storage: Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 184kcal | Carbohydrates: 23g | Protein: 1g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 20mg | Sodium: 152mg | Potassium: 34mg | Sugar: 16g | Vitamin A: 35IU | Vitamin C: 0.4mg | Calcium: 42mg | Iron: 0.5mg
