Hello my friends and Happy Easter!
Do you already have plans for the Easter weekend? I plan on spending a lot of time with my family: we have a big Easter brunch on Sunday and hopefully the weather will be nice enough to go out and get some fresh air. Oh… that would be nice!
If you still need something sweet for your afternoon coffee I have a great idea for you: Cute little bunny cakepops made of juicy carrot cake and with crunchy almond ears? Simply gorgeous <3. And I can promise you – your loved ones will be surprised!
Carrot Cake Pops
makes about 30 pieces
- 75g flour
- 1/4 teaspoon of baking powder
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of cinnamon
- 1 pinch of salt
- 125g carrots
- 35g sugar
- 35g brown sugar
- 1 egg
- 75ml oil
- 150g cream cheese
- 400g chocolate
- 60 whole almonds
- cake pop sticks
- pink heart sprinkles
Preheat the oven to 175 ° C and prepare a small springform pan with parchment paper.
Peel and then finely grate the carrots. Mix flour, baking powder, baking soda, cinnamon and salt and set aside. In another bowl mix egg, sugar and brown sugar until fluffy and add the oil. First fold in the flour mixture, then the grated carrots. Place it in the mold and bake for 20-25 minutes.
Remove from oven and let cool completely.
Crumble the cold cake in a large bowl, then add the cream cheese and mix to a homogeneous mass. Form about 30 equal sized balls and refrigerate.
Melt the chocolate over a water bath. Dip the cake pop sticks into the chocolate and then impale the dough balls. Lightly dip two almonds per cakepop into chocolate and stick them into top of the cake balls to make the bunny ears. Leave to cool until everything is fixed in position.
Dip the prepared cakepops in the melted chocolate and carefully jiggle them to get rid of the excess chocolate. Finally, decorate with sugar hearts to complete the bunny!
Of course you can also use any other cake recipe – the cakepops will be delicious either way. Do you like those sweet bunnies as much as I do? And what treats have you planned for Easter?
Remain sweet & HAPPY BAKING!