These spiced apple cake pops are dipped in delicious butterscotch chips.
1 ¾ cup all-purpose flour
2 ⅓ tsp baking powder
½ tsp salt
2 tsp ground cinnamon
½ tsp ground allspice
½ tsp ground nutmeg
¼ tsp ground cloves
½ cup unsalted butter, cold and cut into small cubes
½ cup light brown sugar
1 large egg
6-8 tbsp milk
½ granny smith apple, grated
1 ½ cups vanilla frosting
¼ cup dulce de leche
red, green, white and yellow candy melts
1 cup butterscotch chips
3 tsp vegetable shortening
Let's get Cooking...
Combine the flour, baking powder, salt, cinnamon, allspice, nutmeg and cloves in a large bowl.
Add the butter and mix using a pastry blender or 2 knives, making a slicing motion through the mixture. Add the brown sugar and egg and mix well.
Gradually add the milk until you have a smooth, thick batter. Add the grated apple and mix well.
Pour the batter into a well-greased loaf pan. Smooth the surface and bake at 350F for 40 minutes, or until a skewer inserted into the middle comes out clean.
Cool the cake in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Slice off the crusts of the cake and crumble into a fine crumb. Combine the vanilla frosting and dulce de leche in a bowl, then add to the crumbs and mix until fully combined. The cake should be able to be rolled into balls and maintain their shape. Roll the cake into balls and place on a tray lined with plastic wrap. Transfer to the freezer until firm, about 20 minutes.
Place some red and green candy melts into microwave-safe bowls. If desired, add some white and yellow candy melts to the green candy melts to create a more vibrant colour. Microwave for 30 second intervals until fully melted. Add 1 tsp vegetable shortening to each bowl and mixed until fully melted.
Reshape the cake into apple-like shapes. Stick a lollipop stick into red or green candy melts, then gently insert into the top of a cake pop. Repeat with the remaining cake pops and lollipop sticks, using either the red or green candy melts. Return the cake pops to the freezer until firm, about 10 minutes.
Dunk the cake pops into red or green candy melts, fully covering them. Return them to the baking sheet and place in the freezer until the candy melts have hardened, about 15 minutes.
Place the butterscotch chips into a microwave-safe bowl and microwave for 10 second intervals until melted. Add the remaining 1 tsp vegetable shortening and mix until fully melted and combined.
Dunk each cake pop half way into the butterscotch chips. Return to the freezer until the candy melts have set, then enjoy!