Nutcracker Peppermint Red Velvet Cake Pops
Transform your holiday dessert table into a magical winter wonderland with these Nutcracker Peppermint Red Velvet Cake Pops! Perfectly moist red velvet cake is crumbled and blended with luscious cream cheese frosting and a hint of peppermint extract, then shaped into bite-sized pops for an irresistible treat. Dipped in a silky white chocolate coating and adorned with crushed peppermint candies and festive red and green sprinkles, these cake pops not only taste divine but also bring a touch of holiday cheer to any gathering. Ideal for gifting or as a show-stopping party dessert, this easy-to-follow recipe is a must-have for your seasonal baking lineup. Ready in just over an hour, these eye-catching treats deliver a delightful crunch paired with rich, creamy decadence in every bite!
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Recipe Information
Ingredients
- 1 box Red velvet cake mix
- 1 set Ingredients for cake mix (eggs, oil, water)
- 0.5 cup Cream cheese frosting
- 0.5 teaspoon Peppermint extract
- 12 ounces White chocolate melting wafers
- 0.25 cup Crushed peppermint candies
- 20 pieces Cake pop sticks
- 2 tablespoons Red and green sprinkles
Instructions
Preheat your oven to the temperature specified on the red velvet cake mix box. Grease and line a 9x13-inch cake pan.
Prepare the red velvet cake batter according to the directions on the box. Pour the batter into the prepared pan and bake as instructed. Allow the cake to cool completely.
Once the cake is cool, crumble it into fine crumbs in a large mixing bowl.
Add the cream cheese frosting and peppermint extract to the cake crumbs. Mix thoroughly until the mixture holds together when pressed.
Using a small cookie scoop or your hands, form the mixture into 1 to 1.5-inch balls. Place them on a parchment-lined baking sheet. Insert a cake pop stick into the center of each ball, and freeze them for 15-20 minutes.
Melt the white chocolate wafers in a microwave-safe bowl in 30-second intervals, stirring between each interval, until smooth.
Dip each cake pop into the melted white chocolate, covering it completely. Allow any excess chocolate to drip off before placing the pop back on the parchment-lined baking sheet.
While the coating is still wet, sprinkle each cake pop with crushed peppermint candies and red and green sprinkles for a festive touch.
Let the cake pops set at room temperature or in the refrigerator until the coating is firm.
Serve your Nutcracker Peppermint Red Velvet Cake Pops at your holiday party or gift them to loved ones!
Nutrition Facts
Calories |
295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 256 mg | 11% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 28.0 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 71 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 100 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
