Gianna’s cake pops are bursting with cherry flavor, and so easy to make in her Babycakes Treat Maker. They taste delicious!
1 cup flour (wheat or gluten free mix)
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
2 tablespoons maraschino cherry juice
1/2 cup sugar
1/3 cup butter, at room temperature
2 large eggs, at room temperature
3 tablespoons finely chopped maraschino cherries, patted dry
1/2 teaspoon almond extract
Nonstick baking spray
In a small bowl, whisk flour, baking powder and salt. Set aside.
In another small bowl, combine milk and cherry juice. Set aside.
In another small bowl, crack 2 eggs. Set aside.
In a medium bowl, using an electric mixer on medium high speed, beat sugar and butter for 2 minutes until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Using a 1/3 cup measuring cup, scoop out 1/3 flour mixture, add to butter and eggs and beat on low speed until smooth.
Add 1/2 milk and cherry mixture and beat on low speed until smooth.
Add another scoop of flour mixture and beat on low speed until smooth.
Add rest of milk mixture and beat on low speed until smooth.
Add rest of flour mixture and beat on low speed until smooth.
Beat in cherries and almond extract for a few seconds.
Turn on Babycakes Maker and spray wells with baking spray.
Let Babycakes Maker thoroughly heat up.
Use a cookie scoop and fill each well.
Bake for about 4 minutes and test for doneness.
Using a wooden skewer, move cake pops to wire rack to cool.
CHERRY GLAZE
1 cup powdered sugar, sifted or whisked to get lumps out
2 tablespoons salted butter, melted
1/4 teaspoon almond extract
3-6 tablespoons maraschino cherry juice
Whisk sugar, butter and almond extract until smooth and no lumps
Whisk in 2 tablespoons maraschino cherry juice, and keep adding juice until the thickness is how you want it.
