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White Chocolate-dipped Lemon Cake Pops 2013-11-22 https://www.metro.ca/userfiles/image/recipes/boules-retro-au-citron-et-chocolat-blanc-7367.jpg PT40M PT40M PT2H20M

Preheat oven to 350°F (180°C).Grease and flour a square pan.Using an electric mixer, cream brown sugar and butter in a large bowl until smooth.Add eggs and lemon zest and juice, and beat until thoroughly blended.In another bowl, combine flour, baking soda and baking powder.Stir in yogurt and add this mixture to the sugar and butter mixture.Pour batter into the pan and bake 40 minutes or until cake is golden brown and a toothpick inserted in the centre comes out clean.Leave to cool completely.Icing: Mix butter, mascarpone, icing sugar and vanilla together, beating until smooth. Set aside.Crumble cooled cake into a bowl, add icing and mix together.Mould dough into 24 balls.Insert a pop stick in each ball.Refrigerate about 1 hour.Decoration: Dip cake pops in melted white chocolate, press into sprinkles and cool.

24 Metro

4 2 5 3

2/3 cup (150 g) brown sugar 1/2 cup (125 mL) Selection unsalted butter, softened 2 Irresistibles egg 1 lemon, zested and juiced 1 1/3 cups (225 g) Selection all purpose flour 1 1/2 tsp. (7 1/2 mL) baking soda 1 1/2 tsp. (7 1/2 mL) baking powder 2/3 cup (160 mL) plain yogurt 1/2 cup (125 mL) Selection unsalted butter, softened 1/2 cup (125 g) mascarpone 2 1/3 cups (350 g) icing sugar 1 tsp. (5 mL) vanilla extract 1 lb (450 g) white chocolate couverture, melted sufficient quantity, candy sprinkles

White Chocolate-dipped Lemon Cake Pops

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cakes

0:40

Preparation

0:40

COOKING

2:20

TOTAL TIME

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Ingredients

Imprimer ma sélection

2/3 cup
(150 g)
brown sugar

1/2 cup
(125 mL)
Selection unsalted butter, softened

2

Irresistibles egg

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SAVE $1.50

Selection Large Eggs OR Irresistibles Maple Syrup

$7.99 ea.

30 un. or 500 - 540 ml Selected Varieties

SAVE $1.50

Selection Large Eggs OR Irresistibles Maple Syrup

$7.99 ea.

30 un. or 500 - 540 ml Selected Varieties

SAVE $1.50

Selection Large Eggs OR Irresistibles Maple Syrup

$7.99 ea.

30 un. or 500 - 540 ml Selected Varieties

1

lemon, zested and juiced

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ORGANIC LEMONS

$3.99 ea.

454 g PRODUCT OF MEXICO

1 1/3 cups
(225 g)
Selection all purpose flour

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ROBIN HOOD OR FIVE ROSES FLOUR

$6.49 ea.

2.5 kg SELECTED VARIETIES

ROBIN HOOD OR FIVE ROSES FLOUR

$6.49 ea.

2.5 kg SELECTED VARIETIES

ROBIN HOOD COCONUT FLOUR

$6.49 ea.

500 g SELECTED VARIETIES

ROBIN HOOD ALMOND FLOUR

$14.99 ea.

500 g SELECTED VARIETIES

1 1/2 tsp.
(7 1/2 mL)
baking soda

1 1/2 tsp.
(7 1/2 mL)
baking powder

2/3 cup
(160 mL)
plain yogurt

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DANONE OIKOS OR SILK YOGOURT

2 for/ $8.50

4 X 95 - 100 g SELECTED VARIETIES

DANONE OIKOS OR SILK YOGOURT

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4 X 95 - 100 g SELECTED VARIETIES

YOPLAIT SOURCE YOGOURT OR MINIGO OR TUBES

2 for/ $6.50

630 g or 6 X 60 g, 8 X 56 g SELECTED VARIETIES

YOPLAIT SOURCE YOGOURT OR MINIGO OR TUBES

2 for/ $6.50

630 g or 6 X 60 g, 8 X 56 g SELECTED VARIETIES

YOPLAIT SOURCE YOGOURT OR MINIGO OR TUBES

2 for/ $6.50

630 g or 6 X 60 g, 8 X 56 g SELECTED VARIETIES

1/2 cup
(125 mL)
Selection unsalted butter, softened

1/2 cup
(125 g)
mascarpone

2 1/3 cups
(350 g)
icing sugar

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REDPATH ICING SUGAR

$2.99 ea.

1 kg

1 tsp.
(5 mL)
vanilla extract

1 lb
(450 g)
white chocolate couverture, melted

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CADBURY CHOCOLATE BAGS, Nestlé Multi-pack or Chocolate Bags

2 for/ $8.00

SELECTED SIZES, SELECTED VARIETIES

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2 for/ $8.00

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HERSHEY’S CHOCOLATE BARS

4 for/ $5.00

SELECTED SIZES SELECTED VARIETIES

HERSHEY’S KISSES VALENTINE CHOCOLATE

$4.99 ea.

180 g SELECTED VARIETIES WHILE QUANTITIES LAST

FERRERO KINDER SURPRISE CHOCOLATE HEART

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40 g WHILE QUANTITIES LAST

CADBURY CHOCOLATE BAGS, Nestlé Multi-pack or Chocolate Bags

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HERSHEY’S CHOCOLATE BARS

4 for/ $5.00

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HERSHEY’S CHIPITS CHOCOLATE CHIPS OR BETTY CROCKER BROWNIE OR CAKE MIX

2 for/ $7.00

SELECTED SIZES, SELECTED VARIETIES

LINDT LINDOR CHOCOLATE BAGS

$7.99 ea.

150 g SELECTED VARIETIES WHILE QUANTITIES LAST

REESE MINIATURES PEANUT BUTTER CUPS

$7.99 ea.

165 g, WHILE QUANTITIES LAST

LINDT LINDOR VALENTINE HEART CHOCOLATE

$11.99 ea.

108 g, SELECTED VARIETIES WHILE QUANTITIES LAST

LINDT LINDOR CHOCOLATE BAGS

$7.99 ea.

150 g SELECTED VARIETIES WHILE QUANTITIES LAST

sufficient quantity, candy sprinkles

Imprimer ma sélection

Preparation

Preheat oven to 350°F (180°C).

Grease and flour a square pan.

Using an electric mixer, cream brown sugar and butter in a large bowl until smooth.

Add eggs and lemon zest and juice, and beat until thoroughly blended.

In another bowl, combine flour, baking soda and baking powder.

Stir in yogurt and add this mixture to the sugar and butter mixture.

Pour batter into the pan and bake 40 minutes or until cake is golden brown and a toothpick inserted in the centre comes out clean.

Leave to cool completely.

Icing: Mix butter, mascarpone, icing sugar and vanilla together, beating until smooth. Set aside.

Crumble cooled cake into a bowl, add icing and mix together.

Mould dough into 24 balls.

Insert a pop stick in each ball.

Refrigerate about 1 hour.

Decoration: Dip cake pops in melted white chocolate, press into sprinkles and cool.

Source : Metro

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