INGREDIENTS
- 60g butter, softened
- ½ cup caster sugar
- 1 teaspoon vanilla essence
- 59g free range egg
- 1 teaspoon baking powder
- ¾ cup plain flour
- 1/4 cup milk
DIRECTIONS
- Preheat cake pop maker until the ready light illuminates.
- Using an electric mixer, beat the butter, sugar and vanilla in a bowl for 1 minute or until light and fluffy. Add egg and whisk well to combine, approximately 30 seconds.
- Fold through the baking powder, flour and milk until just combined and add a heaped teaspoon of mixture to each cake pop well and close the lid for 6 minutes. Remove using heatproof tongs and place onto a cake rack to cool.
- Line a small baking tray or clean surface with baking paper and dip the strawberries into the melted chocolate. Shake off any excess and then place onto the baking paper. Allow to stand until the chocolate has cooled completely and set.
- Using a skewer, push the cake pop balls and strawberries onto them evenly in any pattern that you desire.
NOTE: For a little bit more Christmas colour, try dipping the cake pops half into the excess melted chocolate and then into the sprinkles.