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Made with a whole cauldron of magical ingredients! The perfect way to celebrate J.K. Rowling's birthday!
1 1/2 tsp baking powder
66g brown sugar
66g white sugar
1/2 tsp vanilla extract
2 drops yellow food gel
1 tsp butterscotch essence (optional)
Peanut Butter Choc melts (melted)
Gold coated sugar sprinkles
200g white chocolate (melted)
6 tbsp canned or home made vanilla buttercream frosting
Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Spray an baking tray with oil spray and line the bottom with baking paper.
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and mix until it resembles a fine sand like texture.
Add the milk, oil, Greek yogurt, egg, yellow food gel, butterbeer and vanilla extract into the bowl with the dry ingredients and mix on medium speed until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
Fill baking tray with batter. Bake for 30 min or until a toothpick inserted comes out clean. Allow the cake to cool for 2 min and then carefully flip the cake over on to a cooling wrack to cool completely before using.
Once cake has cooled add buttercream and mix until really well combined, If you can smoosh some together and it sticks together to form a dough consistency it has enough buttercream.
Form into round balls and place onto a baking tray lined with baking paper. Chill for 10 min.
Dip the end of a cake pop stick or paper straw into melted peanut butter choc melts and carefully insert into chilled cake pops. Chill for 20 min.
Carefully dip the rest of the cake pops into the melted chocolate and then sprinkle with gold sugar. Place back on baking tray and chill for 30 min.
While the cake pops are melting prepare the wings by placing melted chocolate into a piping bag and pipe out wings onto a baking tray lined with baking paper. Allow to set in the fridge. Place a dab of melted white choc on the base of the wing and carefully attach to cake pop as demonstrated.
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