Easter Cake Pops with Lemon Curd Recipe

Name: Easter Cake Pops with Lemon Curd Recipe
Prep time: 30 min
Cook time: 1 min
Total time: 31 min
Ingredients: * 140g sponge cake of any flavour; * 100g cream cheese frosting or buttercream; * 50ml lemon juice; * 1/2 lemon zest; * 3 egg yolks; * 50g caster sugar; * 35g unsalted butter; * 200g white chocolate; * 20ml sunflower oil; Edible sprinkles and glitter spray

14 steps

Prep:30minCook:1min

Looking for a fun and delicious Easter treat? Try making these Easter Cake Pops with Lemon Curd! This easy recipe combines sponge cake, cream cheese frosting, and tangy lemon curd, all covered in white chocolate glaze and edible glitter. It's like a party in your mouth! Plus, you can customise them to your liking. Hop to it and give them a try!

Updated at: Thu, 17 Aug 2023 05:14:17 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories385 kcal (19%)

Total Fat20.7 g (30%)

Carbs47.7 g (18%)

Sugars41.3 g (46%)

Protein3.9 g (8%)

Sodium181.7 mg (9%)

Fiber0.2 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

7 servings

140gsponge cake

any flavour

100gcream cheese frosting

or buttercream

Instructions

Step 1

1. To make the lemon curd, combine all the ingredients (except for the butter) in a saucepan and mix well.

Step 2

2. Bring the mixture to a boil and cook on low heat until it thickens.

Step 3

3. Remove from the heat and pass through a fine sieve.

Step 4

Add the butter and mix well. Transfer to a piping bag.

Step 5

4. Place the sponge cake in a bowl and crumble it.

Step 6

5. Add the cream cheese frosting or buttercream and mix well until combined.

Step 7

6. Transfer the mixture to an Easter egg silicone mould and press firmly.

Step 8

7. Using a spoon, scoop out the middle of the cake pops to create a cavity.

Step 9

8. Fill the cavity with the lemon curd and freeze it for at least two hours.

Step 10

9. To make the chocolate glaze, melt the white chocolate in the microwave for 10 seconds at a time. Add the sunflower oil and mix until combined. Let it cool slightly before starting to dip.

Step 11

10. Remove the cake pops from the silicone mould and dip them into the chocolate glaze 2-3 times using a wooden skewer. Remove excess chocolate and place them on a tray lined with baking paper. If it's your first time, work with 1-2 cake pops at a time to prevent them from defrosting. Work quickly, and once dipped in chocolate, place them in the fridge immediately.

Step 12