Beer Mug Cake Pops
These festive Beer Mug Cake Pops are naturally sweetened, gluten-free, and full of real ingredients. Topped with creamy white chocolate “foam” and sprinkles, they’re the perfect party treat!
Ingredients
Cake Ingredients:
- 6 eggs
- 1 tbsp vanilla extract
- 1/3 cup coconut oil melted
- 1/3 cup coconut cream the thick part at the top of a can of chilled coconut milk, melted
- 2/3 cup raw honey
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
Sweet Cream Cheese Icing Ingredients:
- 4 oz cream cheese softened
- 1.5 tbsp grass-fed butter melted
- 2 tsp maple syrup
Other Ingredients:
- white chocolate chips
- natural yellow colorant
- lollipop sticks
- pretzels
- white ball sprinkles
Instructions
- Preheat the oven to 350F. Lightly grease a cake pan.
- Blend together the eggs, vanilla, coconut oil, coconut cream, and honey until smooth. Add in the flour and baking powder and mix together.
- Pour the batter into the pan and bake for 20 minutes, or until a toothpick comes out clean.
- While baking, blend together the icing ingredients.
- Once the cake cools, use a fork to break the cake apart. Mix with the icing. Roll the cake mixture into cylinders and place on a baking sheet lined with parchment paper.
- Add yellow colorant to melted white chocolate. Dip lollipop sticks in the chocolate and insert into the cylinders. Place in the freezer for 15 minutes.
- Holding the stick, dip the cake pops into the melted chocolate, carefully tapping off excess chocolate. (I scraped some off of the top since later this will be covered). Place back on the parchment paper top side down.
- Once the chocolate sets, pipe white chocolate on the top of the cake pop, pushing some parts over the edge to run a little down the sides. Cover the white chocolate with white ball sprinkles. Enjoy!