Ingredients

The following ingredients have 48 Servings
  • 16.5 oz package yellow cake mix (or flavor of your choice)
  • 6 oz plain fat-free Greek yogurt (Chobani)
  • 1 cup water
  • 2 large egg whites
  • 1 tsp vanilla extract
  • baking spray
  • 48 oz Wilton colored candy melts (20 oz used total, calculated in n.i*)
  • sprinkles
  • mini cupcake liners

Instruction

  • Preheat oven to 350°F. Lightly spray a the cake pop pan with baking spray.
  • Combine all the cake ingredients in a large mixing bowl and beat until combined. Place the batter into a pastry bag or large ziplock bag with the tip cut off.
  • Pipe the batter into the prepared cake pop pan and bake about 18 minutes (I rotated the pan after 10 minutes to be sure they baked evenly). Let it rest 5 minutes before opening the pan.
  • Place cake balls on a wire rack and repeat with remaining batter. Using a scissor, cut the seam off the balls.
  • Refrigerate the cake balls for about 45 minutes, this helps the chocolate stick to the cake.
  • Melt some of the white chocolate melts in the microwave according to package directions, careful not to burn the chocolate. Insert the tip of a bamboo stick into the melted chocolate, then into the cake ball (this helps hold the stick in place) and dip each ball into the chocolate, then onto a sheet of wax paper.
  • Repeat with remaining balls and chocolate. When the chocolate hardens, place into mini cupcake liners and top with sprinkles and drizzle with chocolate if desired.
  • Makes 48-50 balls.