Cake pops original

Ingredients

• 100g all purpose flour
• 1/2 tsp baking powder
• 2 egg
• a dash of salt
• 90g white sugar
• 90g butter - at room temperature
• 1/2 tsp vanilla paste
• 1 lemon zest
• 1 tbsp milk
• 1 tsp lemon juice

For the coating
• 200g chocolate

Instructions

• 1. Sift flour, salt and baking powder together and set aside. Pre-heat the oven to 190C degree.
• 2. In a medium bowl, add butter to sugar and beat with an electric mixer at medium speed until smooth.
• 3. Add beaten egg progressively and mix it each time, beat it well, until well-blended. Add vanilla, lemon zest and lemon juice and continue to mix until thoroughly combined.
• 4. Add sifted flour mixture and milk and mix well using a rubber spatula.
• 5. Spray non-stick cooking spray on your pops pan and spoon the butter into the pops pan (the one with no holes). Don't hesitate to fill well. You can even mound a bit over the top. Cover the top half of the pan and fasten the clasp / included in the mold set.
• 6. Place to the oven and bake for about 20 mins. Let it cool about 5 min before removing the cover of the pan.
• 7. Melt the chocolate. I used this "Flexible Silicone Prep Bowls" to melt the chocolate and I love it! I highly recommend it. I add a little bit of cocoa butter (1% of the chocolate you use) so that the chocolate is more shiny.
• 8. Dip each stick in the chocolate ( about 1cm) and then insert in the cake pop. Do the same for all. Leave them in the fridge until they hold well (about 15 to 30 mins).
• 9. Now dip each cake pop in the melted chocolate. Cover the whole cake pop using a spoon if necessary. Remove the excess chocolates by turning gently the pop over the bowl.
• 10. Place the pops on the cake pop stand (I used a styrofoam to make stand and dry. Decorate your pops before the chocolate sets.

https://atelierlalune.com/2016/03/cake-pops-original/

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